Hickory Chicory Dock..these little canape boats rock.
These little canapés could not be easier to make, and they taste so good! Great with a spoon, but also really great with these little chicory boats. I love the textures in this salad, fresh and crunchy and just delicious.
I also love that they are so easy to make ahead. Whip up a batch of the ‘salad’ the day before and then scoop into the boats just before your guests arrive. Simple. You will notice that I use the word salad in the loosest possible sense of the word. This ‘salad’ is creamy, packed full of bacon and nuts. And that’s why it tastes so good. But, unless you are me, you won’t be eating the whole batch to yourself, so a few mouthfuls of this is all you will have and there really is no harm in that.
I have lightened it by using yoghurt rather than mayonnaise, but feel free to play around with a mixture of the two. A mix of mayonnaise, plain yoghurt and sour cream normally works beautifully, if you fancy a mix. But for this lighter version, yoghurt is the way to go. Just please use plain yoghurt.
*NEWSFLASH* Vanilla yoghurt is NOT the same as plain yoghurt. Not naming names, but you know who you are…
- 2 large chicken breasts
- 150g pancetta cubes
- 1 cup walnut halves
- ½ cup plain yoghurt
- ½ lemon juice
- ½ teaspoon dijon mustard
- 3 spring onions, finely sliced
- 4-6 chicory hearts (get more rather than less as some of the leaves will make better boats than others)
- chopped chives
- chive flowers to decorate
- Preheat the oven to 200C.
- Pop the chicken breasts on a baking tray. I always always pop a piece of greaseproof paper on the tray to make washing up easier...TOP TIP.
- Drizzle with some olive oil and a good sprinkle of salt and pepper. Then cover the chicken breasts with another piece of greaseproof paper. This helps to act as the chickens skin and helps to keep the breasts from drying out...
- Add the pancetta cubes to the pan and then cook for about 30-40 minutes until cooked all the way through.
- Once cooked, leave to cool a little before chopping the chicken into little pieces. Remember if these are going on canapés that everything needs to be little and bit sized so you want the pieces to be about the size of a small dice.
- Tip the walnuts onto a pan and roast in the oven for about 5 minutes until golden. Just be sure not to let them burn.
- Then, roughly chop the nuts and tip everything, (other than the chicory leaves) into a bowl. Give it a good stir, and make sure you season it.
- Give it a taste, and add more salt and pepper as necessary or perhaps a little more lemon juice. You want it to be coated in the delicious dressing, but not drenched like a supermarket coronation chicken, you know what I mean?
- Leave in the fridge until you need it.
- When ready to serve, peel off the leaves from the chicory hearts and then fill the flat end with a teaspoon of the delicious mixture.
- You can sprinkle over some chopped chives and edible flowers if you like, but these are optional.
This is also delicious as a served with some crunchy leaves as a more traditional salad too…in which case this will serve two people.