I tried a new chicken recipe the other night using chicken thighs. I was a little unsure of the recipe so I baked a pan of chicken legs coated in Italian salad dressing to go with it. Guess what, the guys didn’t even touch the thighs and I wasn’t impressed.
I’ve mentioned before that growing up my family had a restaurant. It was an all you can eat buffet that included fried chicken. When we had leftover chicken my Grandma would make the best chicken salad and I loved it. So my not so great new recipe turned into delicious chicken salad.
I know there are still a few of you who resist facebook and all of it’s drama but sometimes there’s good stuff. Like the other day when I shared the Discover Endive page. I won a big box of California Endive! So of course I had to share a recipe with it! Endive makes the perfect vessel for chicken salad!
I sprinkled a little blue cheese over the salad and it was a great addition. Serve this as a main coarse or an appetizer, either way it is good stuff!
I am still up in the air if it is pronounced On-deeve or In-dive but I’m sure I say lots of things the wrong way with my southern accent. How do you say it?
Chicken Salad in Endive Boats with Rosemary & Blue Cheese
- 2 cups cooked chicken, diced
- 1/3 cup celery, diced
- 1/4 cup green onions, diced
- 1 cup grapes, cut into quarters
- 1/2 cup mayonnaise
- 2 tablespoons orange juice
- 1 tablespoon honey
- 1 tablespoon fresh rosemary, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup crumbled blue cheese (I used cheddar-blue)
- 2-3 endives
In a small bowl combine chicken, celery, onions and grapes.
In a small bowl combine mayo, orange juice, honey, rosemary, salt and pepper. Pour over chicken mixture, stirring until combined.
Spoon chicken salad into endive boats and sprinkle with crumbled cheese.
Disclosure: I won the Endive and just wanted to share it in this recipe, I was not compensated for this post.