Endive With Cranberry Orange Chicken Salad

Endive With Cranberry Orange Chicken Salad

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Endive with Cranberry Orange Chicken Salad

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  • 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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