Photo of Endive spears with chicken salad and red grapefruit by WW

Endive spears with chicken salad and red grapefruit

Total Time
20 min
20 min
0 min
This unusual combination of ingredients is as pleasing to the eye as it is to the palate. The stuffed endive leaves have a retro, ladies-who-lunch appeal, and they present just as prettily as individual cocktail appetizers, as grouped together as a luncheon entree. Make this when tasty ruby red grapefruit is in season, typically from October through May. When choosing grapefruit, select heavier fruits for their plentiful juice and check that the skin is firm all over, without any wrinkling at the stem end. To supreme grapefruit as the recipe directs, you will fully peel the fruit, rind and pith, ultimately revealing the individual segments with all their membranes removed from the flesh. First, slice through the peel at each end, then remove the fruit's entire peeling by slicing around it with a sharp knife, following its spherical shape. Then remove the edible supremes, or segments freed from their thick membranes, by cutting each one out from the center of the fruit along the membranes that separate it.



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

Olive oil

2 tsp

Champagne vinegar

2 tsp, or white wine vinegar

Table salt

½ tsp

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