1/2 cup plain, non-fat yogurt
2 teaspoons chile-garlic sauce
1 teaspoon Dijon mustard
1/2 teaspoon hot pepper sesame oil
One 4-pound rotisserie chicken, cooked and pulled into bite-size pieces
1/3 cup bamboo shoots, chopped
2 scallions, white and green parts thinly sliced
salt and pepper
3 heads of Belgian endive, washed
Lime wedges, for serving
- In a medium bowl, mix the yogurt with the chile-garlic sauce, mustard and sesame oil.
- Stir in the chicken, bamboo shoots and scallions and season with salt and pepper.
- Spoon the chicken salad into the endive leaves. Serve with lime wedges.