ENDIVE WITH CRANBERRY ORANGE CHICKEN SALAD

Endive with Cranberry Orange Chicken Salad image

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

Provided by Betty Crocker Kitchens

Time 20m

Yield 16

Number Of Ingredients 9

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:

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.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 80 mg