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Endive with Cranberry Orange Chicken Salad

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

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

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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