Chicken Salad Endive Cups
4 cups cooked chicken, cubed
1 cup chopped celery
2 teaspoons grated onion
1 cup seedless red grapes, sliced in half
½ cup sliced almonds
⅔ cup mayonnaise or Miracle Whip
Juice of half a lemon (more to taste)
1 teaspoon salt
⅛ teaspoon pepper
Combine chicken, celery, onion, grapes, and almonds in a large bowl. In a separate, small bowl, whisk together the mayo, lemon juice, salt, and pepper. Pour dressing mixture over the salad and fold in until all of the ingredients are coated. Spoon chicken salad into individual endive leaves and arrange on platter. Serve & enjoy!
Contributed by Kara Miller of Kara in the Kitchen.