Chicken and Crunchy Slaw in Endive Leaves

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Slaw: 

1 medium carrot

1/2 small fennel bulb

1/8 of a small red cabbage (about 3 ounces)

3 tablespoons chopped fresh chives

1/4 cup dried cranberries

1 store-bought rotisserie chicken breast, finely shredded or chopped to yield 1 cup of meat

Dressing:

1/2 cup full-fat Greek yogurt

2 tablespoons sour cream

Zest of 1 large lemon

2 tablespoons lemon juice

2 tablespoons maple syrup

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 Belgian endive spears, leaves separated