Chicken Salad in Endive Cups
Total:
3 hr 45 min
Active:
45 min
Yield:
12 servings
Level:
Easy
Total:
3 hr 45 min
Active:
45 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Place the chicken in a large pot with water to cover. Add the salt and bring to a boil, then reduce the heat to a low simmer. Cook until the chicken is cooked through and tender, about 30 minutes. Drain the chicken, cover and refrigerate until cool or up to 24 hours.

In a large bowl, stir together the mayonnaise, olive oil, orange juice and some salt and pepper. 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. Cover the bowl and refrigerate for at least 2 hours or up to overnight to allow the flavors to develop.

Serve chilled in endive cups.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Spicy Asian Chicken Lollipops

Recipe courtesy of Guy Fieri

Chicken Marsala

Recipe courtesy of Tyler Florence

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Summer in a Cup

Recipe courtesy of Trisha Yearwood

Easy Chicken Mole

Recipe courtesy of Marcela Valladolid

Black Bean Salad

Recipe courtesy of Guy Fieri

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

American Macaroni Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.