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Chicken Salad on Endive for #SundaySupper

Chicken Salad on Endive | Magnolia Days

The shower season has arrived. It’s more than actual rain as in “April showers bring May flowers”. It’s time to shower brides and moms-to-be with gifts for their big event. Even though people get married and have babies throughout the year, spring is a high season. Aside from the gifts, the highlight of any shower or party is the food. I’m sharing chicken salad on endive because I made it for a shower and it was a big hit.

The shower I threw was a big one. I wrote about it last year in my post for cherry cream cheese bites. My house was filled almost everywhere with guests. I never imagined entertaining 60+ people in my home before then. Any gathering these days is a breeze after it. Thank goodness I had great help from friends.

Chicken salad on endive is a great finger food. The endive is a fresh alternative to bread or crackers. It looks pretty too. Because the spears vary in size, they can be a one or two biter. Want to taste? Grab a little one. Hungry? Grab a couple of the bigger ones. Just make plenty because people will be coming back for more. The salad is made with roasted chicken, walnuts, red grapes, celery, shallot, and one of my favorite herbs – tarragon. The flavors and textures make it crunchy, creamy, sweet, savory, and fresh tasting. It’s a winning combo for sure.

Chicken Salad on Endive | Magnolia Days

Are you throwing a shower soon? Or any type of party or afternoon tea? Today is your lucky day because the talented Sunday Supper bloggers are sharing recipes for such special events:

Starters, Appetizers & Snacks

Soups, Salads & Sandwiches

Main Dishes


Cookies, Brownies & Dessert Bars

Sweet Treats

Drink Recipes

What a party it would be to have all this food! And beverages too. Too bad it is a virtual event and I can’t walk up to the table and grab a bite of each one. They all look so good.

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Chicken Salad on Endive | Magnolia Days
4 from 1 vote

Chicken Salad on Endive

A recipe for chicken salad on endive spears. The chicken salad has walnuts, grapes, celery, and fresh tarragon. This is a great appetizer or salad for parties, showers, teas, and more.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Renee


  • 2 to 3 chicken breasts bone-in and skin-on
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 to 3/4 cup chopped walnuts
  • 1/4 cup finely diced celery
  • 1 small shallot minced
  • 1 cup seedless red grapes cut in half or quarters
  • 1 tablespoon finely chopped fresh tarragon leaves*
  • 1/2 to 3/4 cup mayonnaise
  • 6 heads endive ends trimmed, separated into spears


  1. Preheat the oven to 375 degrees F. Rub the chicken breasts with olive oil and sprinkle with salt and pepper. Roast until the chicken is cooked through, about 40 minutes. Set aside to cool completely. You can do this step the day before and refrigerate the chicken overnight.
  2. Place the walnuts on a baking sheet and toast them in the oven for about 6 or 7 minutes. Set aside to cool. This step can also be done in advance.
  3. When the chicken is completely cooled, remove the meat from the bones. discard the skin and bones. Cut the chicken into small pieces and place the chicken in a large bowl. You should have about 3 1/2 to 4 cups of chicken.
  4. Add the walnuts, celery, shallot, grapes, and tarragon to the bowl. Season with salt and pepper. Stir ingredients together with as much mayonnaise as needed to desired level of creaminess. Cover mixture and refrigerate at least 1 hour for the flavors to blend together.
  5. Arrange the endive spears on a platter. Spoon the chicken salad onto the endive spears. Serve immediately. Refrigerate leftovers for up to 2 days.

Recipe Notes

*Tarragon has a strong flavor and you can reduce the amount if desired.

About the recipe: Years ago I made it using an inspiration from a recipe I found on the internet. I looked through my notes and could not find the original source. I had adapted it back then and only wrote down my ingredients. If I ever run across the original inspiration I will update this post.

Recipe Rating

restaurant Fort Lauderdale

Thursday 1st of August 2013

I am really glad I stumbled upon this page! I do love all the recipes in here. This chicken salad has become a regular at home. My wife and kids just love it! Thank you for sharing all these. I certainly learned a lot of incredible dishes!


Thursday 1st of August 2013

Thank you so much and I hope you come back and visit often.

Nancy @ gottagetbaked

Wednesday 24th of April 2013

If anyone can successfully host, entertain and feed sixty people, it's you, dear Renee! I have no doubt that it was a smashing good time. I love your version of chicken salad - there are so many delicious flavours and textures in there! You get the fresh crunch from the celery and endive, the crispness of walnuts, and the sweet smooth flavour from the grapes. No wonder this is a big hit! I love that you used endive instead of the usual cracker. Not only is it healthier but it makes for beautiful presentation.

Laura | Small Wallet, Big Appetite

Wednesday 24th of April 2013

What a cute serving idea

Laura Dembowski

Tuesday 23rd of April 2013

I can't believe you threw a shower for 60 people. That would be so much work. Love chicken salad with grapes in it! YUM!

Karen Hartzell (@InTheKitchenKP)

Tuesday 23rd of April 2013

Love that you put the chix salad on endive. I will def need to try this with my next batch! I love chix salad in the warm weather for easy dinners.