Grilled Southern Smoked Chicken Salad with Endive, Carolina Shrimp, and Yogurt-Walnut Dressing
Recipe By Chef Jim Coleman
This recipe makes an elegant dish, but some of the ingredients are a budget splurge. You can always substitute olive oil for the walnut, canned rinsed shrimp (no need to cook) and 6 cups mixed greens.
Makes 6-8 servings
For the Dressing:
- 1 cup plain yogurt
- Juice of ½ lemon
- ½ teaspoon salt
- ½ teaspoon white pepper
- ¼ cup walnut oil
For the Salad:
- 3 tablespoons olive oil
- 16 extra-large fresh shrimp (about 1 pound), peeled and deveined
- 1 pound cooked, smoked chicken breast meat
- 6 heads Belgian endive, washed
- 24 walnut halves
- 1 bunch of fresh chives, finely chopped (about ¼ cup)
- 1. To prepare the dressing, place the yogurt in a mixing bowl and whisk in the lemon juice. Add the salt and pepper and slowly add the walnut oil in a steady stream, while whisking. Set aside.
- 2. To prepare the salad, heat the olive oil in a large skillet and sauté the shrimp over high heat, while stirring often, for 2 or 3 minutes, or until lightly browned and medium-rare. Transfer the shrimp to a bowl and let them chill in the refrigerator. Cut the chicken into long strips and keep refrigerated.
- 3. Reserve 1 head of endive. Cut ¼-inch off the bottom of the remaining heads and then cut in half lengthwise. Cut each half head of endive into long, julienne strips and transfer to a mixing bowl. Add the walnuts, shrimp, and chicken. Add the dressing and toss well to combine. Arrange 3 or 4 endive leaves from the reserved head on a platter, place the shrimp and chicken mixture on top, and garnish with the chives.
TIP: Smoked chicken is available at most high-end grocery stores. It’s fine to substitute roast chicken, although the flavor will be different and not as intense.