A lightly pickled cucumber salad—sliced and tossed with paper-thin red onions and seasoned rice vinegar—is a nice crisp complement to these rich endive bites. Chop either white or dark chicken to make the creamy salad to spoon into each endive leaf. If you’d like, garnish each bite with a fresh cilantro leaf.
Whisk together almond butter, water, hoisin, chili garlic sauce, tamari, and lime juice in a medium bowl until well blended. Stir in chicken; gently stir until coated with sauce.
Arrange endive leaves on large serving plates. Spoon chicken mixture onto endive; sprinkle with almonds. If making ahead, cover and refrigerate for up to 2 hours.
3 cups chopped leftover or poached Just BARE® cooked chicken may be substituted for the Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs.
Nutritional values may change if you choose to substitute another chicken product or any other ingredients. If substituting frozen chicken for this recipe, thaw before cooking.