chicken, apple & gorgonzola salad on endive
This summer I was approached by my friend Kelly, along with two other amazing girls from our church, to help out with the annual benefit for the Kyrie Foundation (an organization raising support/awareness of pediatric brain cancer research). She was looking for some help making warm hors d’oeuvres’ for the event….for 200 people!!! Any of you who followed my blog back during my last catering experience knew that I swore off cooking for more than a dining-room-full of people ever again. But a great cause and good friends are apparently persuasive. :)
So this past weekend, we decided to do a “test run” of the six main appetizers we will be making to serve at the event (alongside some other apps donated by some beloved local restaurants). I was assigned to create some sort of chicken salad on endive recipe, so thought I would share with you what I came up with!
Basically, I just combined some of my favorite autumn green salad ingredients into a simple chicken salad — crisp apples, seasoned chicken, gorgonzola (or blue cheese) and lots of toasted pecans. Yum! I actually made the initial test version with blue cheese, which was delicious, but we decided to use gorgonzola for the event since we already have some other blue cheese dishes. All in all, it was extremely easy, quick, and the presentation is oh-la-la classy with the endive. The girls gave the recipe a big thumbs up, so would definitely recommend it to you all as well!
Wish me luck in November when we make (ahem) 350 of these little guys!! Ha — I’ll be sure to post some pictures of the craziness. (But all for a great cause!!)
- 1 apple, cored and diced (I used Fuji)
- 1 Tbsp. fresh lemon juice
- 1 cup chopped cooked chicken (optional)
- 2 ribs celery, diced
- 4 oz. gorgonzla or blue cheese, crumbled
- 5 Tbsp. mayo
- 1/2 tsp. rosemary powder (or 1 Tbsp. finely chopped fresh rosemary)
- pinch of salt and freshly-ground black pepper
- 3 Belgian endives, leaves separated
- 1/2 toasted pecans, chopped
In a medium mixing bowl, toss apples with lemon juice until well-coated. Add in chicken, celery, cheese, mayo, and rosemary, and stir until combined. Season with salt and pepper to taste.
Scoop your desired size of serving into one endive leaf, then sprinkle it with toasted pecans. Repeat with remaining salad and endive leaves. Serve immediately or refrigerate.
If you opt to add chicken to these, I would highly recommend seasoning the chicken with some herbs before it is cooked to add a little extra flavor. Otherwise, the flavor of the chicken will likely blend into the other ingredients.