-
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.
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
-
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.
Tips from the Betty Crocker Kitchens
-
tip 1
If Belgian endive is not available, spoon chicken mixture onto squares of cocktail bread.
-
tip 2
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
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
- Cholesterol
- 10mg
- Sodium
- 80mg
- Total Carbohydrate
- 4g
- Protein
- 3g
*Percent Daily Values are based on a 2,000 calorie diet.
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