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
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
-
Step1Mix chicken, onions, orange peel, salt, ginger and mayonnaise until well blended. (If making ahead, cover and refrigerate up to 24 hours.)
-
Step2Spoon 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;Tips from the Betty Crocker Kitchens
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