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Endive with Cranberry Orange Chicken Salad

  • Prep 20 min
  • Total 20 min
  • Servings 16

Endive leaves layered with chicken mixture and topped with cranberry-orange relish gives you delicious appetizers. Perfect for a party. MORE + LESS -

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

Steps

Hide Images
  • 1
    Mix chicken, onions, orange peel, salt, ginger and mayonnaise until well blended. (If making ahead, cover and refrigerate up to 24 hours.)
  • 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.

Expert Tips

  • If Belgian endive is not available, spoon chicken mixture onto squares of cocktail bread.
  • For appetizers that will be served cold, start with cold serving plates. If food will be left out for a long period of time, place plates or bowls on trays filled with ice. Add a festive touch by placing sprigs of herbs on the ice.

Nutrition Information

Nutrition Facts

Serving Size: 1 Appetizer
Calories
60
Calories from Fat
40
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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