Endive Salad with Beets, Chicken and Pistachios

Endive Salad with Beets, Chicken and Pistachios



5 tbsp rice vinegar

½ c. oil (canola or sunflower)

1 tbsp Dijon mustard

1 garlic clove, crushed


1 grilled chicken breast, sliced

½ cup lemon juice

Salt and pepper to taste

1 red California endive

1 white California endive

1 cup spinach

1 cup arugula

2 beets, scrubbed, trimmed and cut into ¼-inch slices

½ cup pistachios



  1. Pre-heat an outdoor grill for medium-high heat.
  2. Dip chicken in lemon juice, salt and pepper.
  3. Cook on prepared grill 8 to 12 minutes per side.


Combine all ingredients in bowl and whisk together until emulsified.


  1. Cut endive leaves crosswise in 1/2" pieces.
  2. In a separate bowl dress and toss the endive, spinach and arugula.
  3. Top the dressed greens and endive with chicken, beets and pistachios. Serves 2-3.

Wine suggestion: Pinot Gris