The endive leaves are just a pretty way to serve. If you don't have any or can't get them, just serve on whatever you like chicken salad on. Croissant rolls would be a great choice too!
2 (14.5 oz) cans chicken broth
2 cups water
3 boneless chicken breast halves (about 1.25 lbs)
1 mango or 2 peaches, peeled, pitted, finely chopped (about 1 cup)
1/2 cup green onion, chopped
1/4 cup slivered toasted almonds
3/4 cup mayo
1 tbls fresh lime juice
1 tsp curry powder
30 endive leaves (from 5-6 large endives)
Bring chicken broth and 2 cups water to boil in large pot. Add chicken until completely cooked through, about 10 min. Remove chicken from broth with slotted spoon, transfer to plate to cool. Cool to room temp about 20 min.
Chop chicken into 1/4 in pieces, transfer chicken to med bowl. Add mango or peaches, green onions and 1/4 cup almonds.
In small bowl, whisk mayo, lime juice, and curry powder to blend. Pour dressing over chicken and other ingredients in med bowl. Toss GENTLY to combine. Cover bowl with plastic wrap and chill until cold (least 3 hrs).
Place whole endive leaves on work surface. Top each with 1 tbls chicken salad. Top with chopped slivered almonds and arrange on plater.
from Essentially Lilly a Guide to Colorful Entertaining