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7) Chicken Salad-Stuffed Endive Leaves

Endive is the built-in spoon nobody talks about enough. It's crisp, holds its shape for hours, and gives each bite just enough bitterness to balance a creamy filling. No crackers to go soft. No bread to fall apart.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken breast finely chopped
  • ⅓ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • ¼ cup celery finely diced
  • 2 tablespoons red onion minced
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 heads Belgian endive leaves separated

Method
 

  1. In a medium bowl, mix chicken, mayonnaise, and Greek yogurt until combined.
  2. Stir in celery, red onion, lemon juice, salt, and pepper.
  3. Taste and adjust salt if needed.
  4. Spoon about 1 heaping tablespoon of chicken salad into each endive leaf.
  5. Arrange on a platter and cover loosely until ready to serve.