Endive with Cranberry Orange Chicken Salad
Endive with Cranberry Orange Chicken Salad is a gluten free, dairy free, paleolithic, and primal hor d'oeuvre. This recipe serves 16 and costs 18 cents per serving. One portion of this dish contains approximately 2g of protein, 3g of fat, and a total of 40 calories. This recipe is liked by 72 foodies and cooks. It is brought to you by Betty Crocker. From preparation to the plate, this recipe takes approximately 20 minutes. A mixture of ground ginger, cooked chicken, green onions, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 16%, this dish is not so amazing. Orange Endive Salad with Chicken Confit, Feta, Endive And Orange Salad, and Beet, Endive, And Orange Salad are very similar to this recipe.
Servings: 16
Preparation duration: 20 minutes
Ingredients:
16 cashews
1 cup chopped cooked chicken
2 medium green onions, chopped (2 tablespoons)
1/4 teaspoon ground ginger
1/3 cup frozen (thawed) cranberry-orange relish or sauce
1/2 teaspoon grated orange peel
2 heads green or red Belgian endive (16 leaves)
1/4 cup mayonnaise or salad dressing
1/4 teaspoon salt
Equipment:
Cooking instruction summary:
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.
Step by step:
1. 1
2. Mix chicken, onions, orange peel, salt, ginger and mayonnaise until well blended. (If making ahead, cover and refrigerate up to 24 hours.)
3. 2
4. Spoon about 1 tablespoon chicken mixture onto each endive leaf. Top each with 1 teaspoon relish and 1 cashew.
5. Garnish with additional orange peel if desired.
6. Serve immediately.
Nutrition Information:
covered percent of daily need
