Berry Sangria and Strawberry Chicken Salad in Endive Boats | @driscollsberry @Rios_de_Chile @caendive #BerryMonth

Beautifully fruity sangria made with Driscoll’s Berries and RIOS de Chile wine paired with boats of endive leaves from California Endive Farms filled with strawberry chicken salad. Enjoy the freshness of summer with these perfect summer recipes.

Berry Sangria and Strawberry Chicken Salad in Endive Boats. Enjoy the freshness of summer with these perfect summer recipes. | The Foodie Army Wife - TheFoodieArmyWife.com

 

To begin, trim and slice a half pound of strawberries.

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Slice 2 peaches.

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Place those, along with a cup each of red raspberries and blackberries in a 2 quart pitcher.

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Now what wine to use?

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I went with RIOS de Chile 2011 Cabernet Sauvignon.

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Pour the entire bottle in the pitcher.

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Add in a cup of honey. Stir it all together. Refrigerate 12-24 hours.

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Now for the chicken salad. Coarsely chop a half cup of pecans. Toast them in a dry skillet over medium heat until fragrant and lightly golden, about 5-8 minutes. Remove from heat.

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Dice 2 stalks of celery.

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In a bowl, combine 1 1/4 cup of mayonnaise, a half teaspoon of salt and a teaspoon of freshly ground black pepper.

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Add in the pecans and celery.

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Add in 3 cups of diced or shredded cooked chicken. You can use a rotisserie chicken from the market, or I just grilled a couple chicken breasts brushed with olive oil. Add this to the bowl along with 2 tablespoons of honey.

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Stir these together.

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Dice a cup of strawberries.

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Fold the beautiful bits into the chicken salad. Spoon the salad into crisp endive leaves.

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To serve the sangria, fill a glass 1/3 of the way with the wine and fruit mixture.

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Pour in an equal part of seltzer water, ginger ale or lemon-lime soda – whatever your preference. I used seltzer water.

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Berry Sangria and Strawberry Chicken Salad in Endive Boats. Enjoy the freshness of summer with these perfect summer recipes. | The Foodie Army Wife - TheFoodieArmyWife.com

Berry Sangria and Strawberry Chicken Salad in Endive Boats. Enjoy the freshness of summer with these perfect summer recipes. | The Foodie Army Wife - TheFoodieArmyWife.com

Berry Sangria and Strawberry Chicken Salad in Endive Boats. Enjoy the freshness of summer with these perfect summer recipes. | The Foodie Army Wife - TheFoodieArmyWife.com

Berry Sangria and Strawberry Chicken Salad in Endive Boats. Enjoy the freshness of summer with these perfect summer recipes. | The Foodie Army Wife - TheFoodieArmyWife.com

Berry Sangria and Strawberry Chicken Salad in Endive Boats. Enjoy the freshness of summer with these perfect summer recipes. | The Foodie Army Wife - TheFoodieArmyWife.com

Enjoy!

Berry Sangria and Strawberry Chicken Salad in Endive Boats. Enjoy the freshness of summer with these perfect summer recipes. | The Foodie Army Wife - TheFoodieArmyWife.com

Thank you to Driscoll’s Berries, Rios de Chile and California Endive Farms for providing me fantastic ingredients to work with today!

Berry Sangria and Strawberry Chicken Salad in Endive Boats

Berry Sangria and Strawberry Chicken Salad in Endive Boats

Ingredients

    For the Sangria
  • 1/2 lb strawberries
  • 2 peaches
  • 1 c blackberries
  • 1 c red raspberries
  • 750 ML bottle Cabernet Sauvignon
  • 1 c honey
  • seltzer water, ginger ale or lemon-lime soda
  • For the Strawberry Chicken Salad
  • 1/2 c coarsely chopped pecans
  • 2 stalks celery
  • 1 1/4 c mayonnaise
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 3 cups cooked chicken, diced or shredded
  • 2 Tb honey
  • 1 c diced strawberries
  • endive leaves for serving

To begin, trim and slice the strawberries. Slice the peaches. Place those, along with the red raspberries and blackberries in a 2 quart pitcher. Pour the wine in the pitcher. Add in a cup of honey. Stir it all together. Refrigerate 12-24 hours.

For the chicken salad: Coarsely chop the pecans. Toast them in a dry skillet over medium heat until fragrant and lightly golden, about 5-8 minutes. Remove from heat. Dice the celery. In a bowl, combine the mayonnaise, salt and black pepper. Add in the pecans and celery. Add in the cooked chicken. (You can use a rotisserie chicken from the market, or I just grilled a couple chicken breasts brushed with olive oil.) Add this to the bowl along with the honey. Stir these together. Dice a the strawberries. Fold the beautiful bits into the chicken salad. Spoon the salad into crisp endive leaves.

To serve the sangria, combine equal parts of the wine and fruit mixture and seltzer water, ginger ale or lemon-lime soda – whatever your preference. I used seltzer water.

Enjoy!

http://thefoodiearmywife.com/sangria-strawberry-endive/

Wine, Endives and an allowance for berries were provided for the purpose of this post. No other compensation was provided. All opinions are my own.

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Comments

  1. Joyce says

    Yum! We LOVE chicken salad and can’t wait to try this recipe. For some reason this summer I cannot get enough of the stuff. Moved here to within a half mile of the Niagara Falls, we got up today to some really cool weather. Lived here for seven years now…came up from SC and this year we have been freezing. Our coldest summer yet and the winter was unthinkable! Thinking of you down in warm country and trying not to get jealous! smile

    • says

      Joyce, just know that while I am down here in warm country, it is *ME* who is jealous of you!!! We moved here last summer from Alaska, and I would much rather have the jeans & flannel summers up there than the melting summers down here. But this is where we are going to be settling down. Doing my best to adapt :)

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