Endive spears with chicken salad and red grapefruit
2 head(s), large, Belgian variety, separated into leaves
1 medium, red variety
Cooked boneless skinless chicken breast(s)
1 cup(s), chopped
3 Tbsp, chopped
2 tsp, or white wine vinegar
- 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.
- 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.
- Serving Size: 3 stuffed leaves