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Endive with Cranberry Orange Chicken Salad

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By Betty Crocker Kitchens
Updated Feb 8, 2011
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Endive leaves layered with chicken mixture and topped with cranberry-orange relish gives you delicious appetizers. Perfect for a party.

Endive with Cranberry Orange Chicken Salad

  • Prep Time 20 min
  • Total 20 min
  • Servings 16
  • Ingredients 9
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Ingredients

  • 1 cup chopped cooked chicken
  • 2 medium green onions, chopped (2 tablespoons)
  • 1/2 teaspoon grated orange peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 cup mayonnaise or salad dressing
  • 2 heads green or red Belgian endive (16 leaves)
  • 1/3 cup frozen (thawed) cranberry-orange relish or sauce
  • 16 cashews

Instructions

  • Step 
    1
    Mix chicken, onions, orange peel, salt, ginger and mayonnaise until well blended. (If making ahead, cover and refrigerate up to 24 hours.)
  • Step 
    2
    Spoon about 1 tablespoon chicken mixture onto each endive leaf. Top each with 1 teaspoon relish and 1 cashew. Garnish with additional orange peel if desired. Serve immediately.

Nutrition

60 Calories
4g Total Fat
3g Protein
4g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Appetizer
Calories
60
Calories from Fat
40
Total Fat
4g
Saturated Fat
1g
Cholesterol
10mg
Sodium
80mg
Total Carbohydrate
4g
Dietary Fiber
1g
Protein
3g
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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