Endive With Cranberry Orange Chicken Salad Recipes

ENDIVE WITH CRANBERRY ORANGE CHICKEN SALAD

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.

CHICKEN SALAD IN ENDIVE CUPS

Steps:

• Place the chicken in a large pot with water to cover. Add the salt and bring to a boil, then reduce the heat to a low simmer. Cook until the chicken is cooked through and tender, about 30 minutes. Drain the chicken, cover and refrigerate until cool or up to 24 hours.
• In a large bowl, stir together the mayonnaise, olive oil, orange juice and some salt and pepper. Dice the cooled chicken, then add it to the dressing along with the rice, grapes, pineapples and almonds, folding gently to coat the ingredients with the dressing. Cover the bowl and refrigerate for at least 2 hours or up to overnight to allow the flavors to develop.
• Serve chilled in endive cups.

BELGIAN ENDIVE AND APPLE SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend. Season to taste with salt and pepper.
• Combine endive and apples in medium bowl. Pour dressing over; toss to coat. Sprinkle cranberries, green onions and walnuts over and serve.

ENDIVE, ROMAINE, AND ORANGE SALAD FOR TWO

Steps:

• Whisk oil, orange juice, vinegar, salt, and 1/2 tsp. pepper in a large bowl. Add orange segments, endive, romaine, and parsley and toss with your hands until well coated. Using your hands, lift salad from bowl and transfer to a platter, leaving excess dressing behind. Top with Gouda and remaining 3/4 tsp. pepper.

CRANBERRY-ORANGE CHICKEN SALAD

Steps:

• Combine chicken and dressing in large bowl.
• Add remaining ingredients; mix well.
• Refrigerate several hours or until chilled.