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CHILLED SOUTHERN SMOKED CHICKEN, ENDIVE AND CAROLINA SHRIMP SALAD IN A YOGURT AND VIRGIN WALNUT OIL SAUCE.

2 to 3 lbs. smoked cooked smoked chicken
6 heads Belgian endive (1 head keep whole leaves for decorating)
16 medium sized fresh shrimp, peeled and deveined
24 pieces walnut halves
3 tbsp. Filippo Berio® Olive Oil
1 bunch fresh chives, diced fine.

For sauce:
2 oz. Walnut oil
1 cup yogurt, unsweetened, plain
½ lemon juice
½ tsp. Each salt and pepper (fresh ground white)
In a bowl, add the lemon juice to the yogurt with a whisk.
Add the salt and pepper
Slowly whisk in the walnut oil, drop by drop

1. Remove and discard the skin from the chicken. Pull the meat from the bones and remove all cartilage and small tendons.
2. Cut the chicken into long strips and refrigerate
3. Heat 3 tbsp. Filippo Berio® Olive Oil in a large skillet and sauté the shrimp on high heat stirring often to a light brown for 2 to 3 minutes. Cook them to a medium rare (That’s when they are most tender and flavorful)
4. Chill the shrimp in the refrigerator.
5. Cut ¼ inch off the bottom of each endive and then cut them lengthwise in half and cut each half in a long julienne strips.
6. In a bowl, mix together the julienne strips of chicken, endive, walnuts and the shrimp. Add the yogurt sauce and mix well. This salad does have more sauce than most salads.
7. Arrange 3 whole endive leaves on the platter and place the chicken salad mix on top. Sprinkle with the chopped chives and serve