Chicken and Crunchy Slaw in Endive Leaves

Ingredients

• 0.5 cup full-fat greek yogurt 
• 3  belgian endive spears separated
• 0.3 teaspoon pepper black freshly ground
• 1 medium carrots 
• 0.3 cup cranberries dried
• 0.5 small fennel bulb 
• 3 tablespoons chives fresh chopped
• 2 tablespoons juice of lemon 
• 1  lemon zest 
• 2 tablespoons maple syrup 
• 1  to yield cup of meat shredded store-bought chopped finely
• 1 teaspoon salt 
• 2 tablespoons cup heavy whipping cream sour

Equipment

• food processor
• bowl
• whisk

Directions

1. Watch how to make this recipe.
2. For the slaw: Using a food processor fitted with a shredding attachment, finely shred the cabbage, carrot and fennel. In a medium bowl, combine the carrot, fennel, cabbage, chives, cranberries and chicken.
3. For the dressing: In a small bowl, whisk together the yogurt, sour cream, lemon zest, lemon juice, maple syrup, salt and pepper until smooth.
4. Pour the dressing over the cabbage mixture and toss to combine.
5. Spoon the filling into the endive leaves and serve.