1 lb. chicken thin sliced chicken cutlets
5 teaspoons extra-virgin olive oil
Salt and freshly ground black pepper
3 teaspoons fresh lime juice
1/4 cup lightly packed fresh Italian parsley leaves
1/4 cup low-fat sour cream
1/4 cup low-fat yogurt
3 tablespoons chopped fresh chives
1/4 cup finely chopped fresh tarragon or 1 tablespoon finely chopped fresh thyme leaves
2 tablespoons drained capers
3-4 heads Belgian endive (or more depending on the size of the endive available)
Sprinkle chicken with salt and pepper. Heat a heavy large non-stick skillet over medium-high heat. Saute the chicken until cooked through. Cool completely. Chop and toss with 1 teaspoon lime juice.
To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining 2 teaspoons lime juice in a food processor until the parsley is finely chopped. Season the sauce, to taste, with salt and pepper.
Toss the chicken with the chives, tarragon, capers, and remaining 2 teaspoons of oil in a large bowl to coat. Season the salad, to taste, with salt and pepper.
Separate the endive leaves and arrange on a platter. Spoon about 1 generous tablespoon of the chicken atop each leaf. Drizzle the parsley sauce over the salad and serve immediately.
Adapted from a recipe by Giada De Laurentis