Our chicken salad is served on spears Belgian endive, rather than bred. Use the larger outer leaves; the inner core can be sliced and added to a green salad. Recipe may be made a day in advance and stored, refrigerated, n an airtight container.
1/4 cup rice vinegar
1 tea bag green tea
1 hard-boiled egg, peeled
2 Tbsp. extra-virgin olive oil
1/4 tsp. kosher salt
2 cups diced cooked chicken breast
1 red bell pepper, finely diced
1 Granny Smith apple
2 scallions (also called green onions), white and green, thinly sliced
3 Tbsp. finely chopped parsley
1/4 tsp. freshly ground black pepper
4 heads Belgian endive