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Endives topped with goat cheese, chicken salad and asparagus tips on a narrow serving dish.
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Chicken Salad Veggie Bites with Goat Cheese and Pecans

An easy appetizer idea made from endives stuffed with tangy goat cheese and a citrusy, crunchy chicken salad made with fennel and pecans.
Course Appetizer, Snack
Cuisine American
Keyword easy appetizer ideas, easy chicken salad recipe, finger food recipes
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 12
Calories 207kcal
Author Jenny

Ingredients

  • 2 boneless skinless chicken breasts cooked and shredded
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic salt (I use Lawry's Garlic Salt with Parsley)
  • 1/4 tsp dried thyme
  • 1 cup mayonnaise
  • 1 1/2 tbsp Dijon mustard
  • 3 tbsp orange juice freshly squeezed (about 1/2 an orange)
  • 1/4 cup fennel freshly chopped
  • 1/4 cup chopped pecans
  • 2 heads Belgian endive leaves separated
  • 1/2 cup goat cheese crumbled
  • 1/2 cup asparagus tips steamed until fork tender and trimmed

Instructions

  • Place chicken, salt, pepper, garlic salt, thyme, mayonnaise, dijon, orange juice, fennel and pecans into a large bowl. Mix until well combined.
  • Place endive leaves onto a serving plate. Place crumbled goat cheese inside each of the leaves then top with chicken salad. Place asparagus tips onto each endive boat. Serve immediately or chill until ready to serve.

Nutrition

Calories: 207kcal | Carbohydrates: 4g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 456mg | Potassium: 352mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1797IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 1mg