Servings: Serves: 16

2 T. Almond Butter 2 T. Almond Butter
1 T. Coconut Aminos 1 T. Coconut Aminos
1 T. Rice Wine vinegar 1 T. Rice Wine vinegar
2 T. water 2 T. water
1½ t. lime juice 1½ t. lime juice
½ t. fish sauce ½ t. fish sauce
½ t. Thai chili sauce ½ t. Thai chili sauce
½ t. sesame oil ½ t. sesame oil
1½ c. cooked chicken breast, cut into small ½" cubes 1½ c. cooked chicken breast, cut into small ½" cubes
2 T. chopped almonds 2 T. chopped almonds
2 T. green onions, sliced thin 2 T. green onions, sliced thin
2 T. chopped cilantro, divided 2 T. chopped cilantro, divided
2 heads Belgian endive 2 heads Belgian endive

In a medium bowl, combine the ingredients almond butter through sesame oil and whisk together.
Add the chopped chicken, almonds, green onions and 1 T. of the cilantro.
Cut off the bottom of a head of endive and separate the resulting spears. Keep cutting off the bottom and separating the resulting spears, until you've used up the head. Continue with the second head.
Place a Tablespoon of the Thai Chicken Salad mix onto each endive spear.
Sprinkle the remaining cilantro on top of the spears. Cover and refrigerate until ready to serve. Salad can be made the day before.