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.
To begin, trim and slice a half pound of strawberries.
Slice 2 peaches.
Place those, along with a cup each of red raspberries and blackberries in a 2 quart pitcher.
Now what wine to use?
I went with RIOS de Chile 2011 Cabernet Sauvignon.
Pour the entire bottle in the pitcher.
Add in a cup of honey. Stir it all together. Refrigerate 12-24 hours.
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.
Dice 2 stalks of celery.
In a bowl, combine 1 1/4 cup of mayonnaise, a half teaspoon of salt and a teaspoon of freshly ground black pepper.
Add in the pecans and celery.
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.
Stir these together.
Dice a cup of strawberries.
Fold the beautiful bits into the chicken salad. Spoon the salad into crisp endive leaves.
To serve the sangria, fill a glass 1/3 of the way with the wine and fruit mixture.
Pour in an equal part of seltzer water, ginger ale or lemon-lime soda – whatever your preference. I used seltzer water.
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.