Endive Spears with Chicken Salad and Red Grapefruit
0
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Endive
2 head(s), large, Belgian
Grapefruit
1 medium, red
Cooked skinless boneless chicken breast
1 cup(s), chopped, roasted, finely chopped
Chives
3 Tbsp, fresh, chopped
Olive oil
2 tsp, basil-flavored
Vinegar
2 tsp, champagne or white-wine
Table salt
½ tsp
Black pepper
⅛ tsp, freshly ground
Instructions
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.
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