Smoked Chicken and Gorgonzola Salad on Endive Spears

Total Time
Prep 20 mins
Cook 30 mins

The original recipe for this awesome appetizer came out of Bon Appetit Magazine in the early 90's. I have made a few changes through the years but this is still pretty close to the original.

Ingredients Nutrition


  1. Boil green beans until just tender, about 5 minutes. Drain. Refresh with cold water. Drain again. Thinly slice crosswise.
  2. Combine the beans with the chicken, bell pepper, watercress, shallot and tarragon in medium bowl.
  3. (Can prepare 1 day ahead. Cover. Chill).
  4. Place oil and vinegar in small saucepan. Bring to a simmer over low-med heat, swirling occasionally.
  5. Stir in cheese.
  6. Pour over the salad mixture; toss.
  7. Stir in nuts.
  8. Season with salt and pepper.
  9. Cover and chill for 30 minutes.
  10. Form 2 t. salad into a ball. Press into an endive spear.
  11. Arrange spears on a serving platter.

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