Endive with Cranberry Orange Chicken Salad

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.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

16

appetizers

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
  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.
Makes 16 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
If Belgian endive is not available, spoon chicken mixture onto squares of cocktail bread.
Party Tip
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:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.