Chicken Salad in Endive Cups Recipe

Name: Chicken Salad in Endive Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 boneless, skinless chicken breasts; 1/2 teaspoon salt; 1 cup mayonnaise; 2 tablespoons olive oil; 2 tablespoons orange juice; Kosher salt and black pepper; 3 cups cooked rice, cooled; 1 1/2 cups green grapes, halved; One 13-ounce can pineapple tidbits in juice, drained; 1 cup slivered almonds; Endive leaves, for serving

Servings: persons

5 boneless, skinless chicken breasts
1/2 teaspoon salt
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons orange juice
Kosher salt and black pepper
3 cups cooked rice, cooled
1 1/2 cups green grapes, halved
One 13-ounce can pineapple tidbits in juice, drained
1 cup slivered almonds
Endive leaves, for serving

1
Place the chicken in a large pot with water to cover.
2
Add the salt and bring to a boil, then reduce the heat to a low simmer.
3
Cook until the chicken is cooked through and tender, about 30 minutes.
4
Drain the chicken, cover and refrigerate until cool or up to 24 hours.
5
In a large bowl, stir together the mayonnaise, olive oil, orange juice and some salt and pepper.
6
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.
7
Cover the bowl and refrigerate for at least 2 hours or up to overnight to allow the flavors to develop.
8
Serve chilled in endive cups.

1426

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 boneless, skinless chicken breasts, 1/2 teaspoon salt, 1 cup mayonnaise, 2 tablespoons olive oil, and more.

Yes, Chicken Salad in Endive Cups falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad in Endive Cups

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