Photo of Endive Spears with Chicken Salad and Red Grapefruit by WW

Endive Spears with Chicken Salad and Red Grapefruit

1 - 2
PersonalPoints™ per serving
Total Time
20 min
20 min
This unusual combination of ingredients is as pleasing to the eye as it is to the palate. Prepare it when tasty ruby red grapefruit is in season.



2 head(s), large, Belgian variety, separated into leaves


1 medium, red variety

Cooked skinless boneless chicken breast(s)

1 cup(s), chopped


3 tbsp(s), chopped

Olive oil

2 tsp(s)

Champagne vinegar

2 tsp(s)

Table salt

½ tsp(s)

Black pepper



  1. Set aside 18 of largest endive leaves. Finely chop enough remaining leaves to equal ⅓ cup. Peel and section grapefruit, making supremes. Chop 8 grapefruit sections; set aside. Reserve any remaining grapefruit for another use.
  2. Combine chopped endive, chicken, 2 tablespoons chives, oil, vinegar, salt, and pepper in medium bowl. Mound about 1 tablespoon chicken mixture in each endive leaf. Top leaves evenly with chopped grapefruit and sprinkle with remaining 1 tablespoon chives. Arrange on platter and serve.
  3. Serving Size: 3 stuffed leaves


When choosing grapefruit, pick it up and feel its weight. Choose grapefruit that is relatively heavy for its size so you can expect lots of flavorful juice. Also, take a good look and make sure that the skin is firm all over, without any wrinkling at the stem end, which would indicate fruit past its prime.