Advocate-tested recipe

Makes about 2¾ cups salad. This will be more than you need for appetizers, so enjoy the rest on crackers, a sandwich or crisp lettuce. Recipe is from Corinne Cook.

2 cups chopped, cooked chicken

¼ cup toasted pecans, coarsely chopped, more if you like

1?3 cup chopped apple, either red or green

2 tbls. finely chopped celery

1?3 cup dried sweetened cranberries, such as Craisins

1 green onion, white and green part, chopped

1 tbl. chopped fresh parsley or basil, if desired

¼ to 1?3 cup light mayonnaise or yogurt for dressing

Salt and pepper if desired.

2 or 3 heads of Belgian endive, leaves removed OR lettuce, crackers or bread for sandwiches

1. In small bowl, combine chopped chicken, toasted pecans, apple, celery, cranberries, green onion, fresh parsley or basil.

2. Start by adding ¼ cup mayonnaise. You can add more if needed. Season with salt and pepper if necessary.

3. Remove leaves from endive by cutting stem end to release them. Don’t try to pull the leaves off; they’re too delicate. Cut the stem until they can easily be separated. As you remove leaves, you will have to slice off more of the stem to release the smaller leaves.

4. Add desired amount of chicken salad to end of endive leaf. Garnish with olive or piece of cherry tomato if desired.