Endive with Cranberry Orange Chicken Salad

Recipe: Betty Crocker

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.

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


1 cup chopped cooked chicken
2 medium green onions, chopped (2 tablespoons)
½ teaspoon grated orange peel
¼ teaspoon salt
¼ teaspoon ground ginger
¼ cup mayonnaise or salad dressing
2 heads green or red endive (16 leaves)
1/3 cup frozen (thawed cranberry-orange relish or sauce)
16 cashews


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

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.

California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com


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