CHICKEN SALAD APPETIZERS
This chicken salad appetizer recipe served in endive leaves combines shredded, organic chicken with goat cheese and fresh & dried produce for the PERFECT appetizer or lunch! It's a great year round recipe for appetizers and lunch!
Servings 8
Calories 87kcal
Ingredients
- 5 oz can organic roasted chicken breast without salt
- 6 dried apricots diced
- 2 tablespoons chopped pecans
- 2 tablespoons diced red onion
- 2.5 oz herb-coated goat cheese* at room temperature
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 head Belgian endive 8 to 10 leaves
Instructions
- Add the chicken to a medium bowl. Reserve 1 tablespoon of diced apricots and 1 teaspoon of chopped pecans for garnish, then add the remaining to the chicken. Place the red onion in the bowl. Use a fork to stir ingredients, breaking the chicken into small pieces.
- Stir in the goat cheese until all ingredients are incorporated into a chicken salad. Stir in the salt and pepper.
- Set the endive leaves so that they curve up, creating a space to hold the chicken salad. Divide the chicken salad among 8 to 10 endive leaves. Sprinkle the reserved apricots and pecans over each filled leaf. Serve right away.
Notes
The chicken salad can be made up to one day in advance, then fill the leaves just before serving.
*If you can't find the herb rolled goat cheese, plain goat cheese will work just fine. Try rubbing a teaspoon or so of dried herbs (Herbs de Provence would be ideal) into the mix if you want that flavor.
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Nutrition
Calories: 87kcal | Carbohydrates: 5g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 192mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 315IU | Vitamin C: 0.5mg | Calcium: 22mg | Iron: 1mg