Ingredients
1
cup chopped cooked chicken
2
medium green onions, chopped (2 tablespoons)
1/2
teaspoon grated orange peel
1/4
teaspoon salt
1/4
teaspoon ground ginger
1/4
cup mayonnaise or salad dressing
2
heads green or red Belgian endive (16 leaves)
1/3
cup frozen (thawed) cranberry-orange relish or sauce
16
cashews
Preparation
Mix chicken, onions, orange peel, salt, ginger and mayonnaise until well blended. (If making ahead, cover and refrigerate up to 24 hours.)
Spoon about 1 tablespoon chicken mixture onto each endive leaf. Top each with 1 teaspoon relish and 1 cashew. Garnish with additional orange peel if desired. Serve immediately.
