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Take the BEST Chicken Salad and stuff it into Endive and Radicchio cups and you have an easy, delicious, healthy and beautiful appetizer that everyone will love!
Use 1 pound of chicken salad for each tray of approx. 24 appetizer pieces. Chop dill leaves (remove stems) and set aside.
Use a paring knife to cut out the core from the radicchio. Gently peel the leaves off. Trim white tips (very minimally) for a beautiful presentation.
Cut ends off of endive and gently peel individual leaves off.
Place endive and radicchio cups on serving tray, alternating for color and presentation. Use a cookie scoop or Tablespoon to carefully stuff each cup with chicken salad.
Sprinkle fresh dill over all cups. If not using immediately, cover and refrigerate until ready to use. Can be prepared up to 8 hours in advance. Serve and Enjoy!
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.