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

Endive Spears with Chicken Salad and Red Grapefruit

0 - 1
PersonalPoints™ per serving
Total Time
10 min
10 min
0 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


1 medium, red

Cooked skinless boneless chicken breast(s)

1 cup(s), chopped, roasted, finely chopped


3 Tbsp, fresh, chopped

Olive oil

2 tsp, basil-flavored


2 tsp, champagne or white-wine

Table salt

½ tsp

Black pepper

tsp, freshly ground


  1. Cut off the base of each endive; separate the endive into spears. Set aside the 16 largest spears. Finely chop enough of the remaining endive to equal 1⁄3 cup.
  2. Peel and section the grapefruit. Cut 8 of the grapefruit sections crosswise in half. Reserve any remaining grapefruit sections for another use.
  3. Combine the chopped endive, the chicken, 2 tablespoons of the chives, the oil, vinegar, salt, and pepper in a medium bowl.
  4. Place a grapefruit section at the wide end of each endive spear. Place a 1-tablespoon mound of the chicken mixture next to each grapefruit section. Sprinkle with the remaining 1 tablespoon chives. Arrange the stuffed endive spears on a platter. Yields 1 endive per serving.


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.