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Cobb salad endive boat recipe

A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...

Bite-sized beauties!

These crisp and colorful Cobb salad endive boats are a must at your next brunch or garden party!

Cobb salad endive boat recipe

Endive leaves make a perfect vessel for these beautiful bite-sized Cobb salads!

Cobb salad endive boat recipe

Makes 12 appetizers

Ingredients:

  • 12 endive leaves, rinsed, blotted dry and uniform in size
  • 2 hard-boiled eggs, chopped
  • 1 chicken breast, cooked and diced
  • 1 ripe avocado, diced (squirt with fresh lemon or lime juice to prevent browning)
  • 6-8 cherry tomatoes, sliced
  • 6 slices bacon, cooked crisp and chopped
  • 4 ounces crumbled feta or blue cheese (optional)
  • 1/2 cup of your favorite salad dressing (Ranch, Caesar both work well)

Directions:

  1. Place endive leaves on a clean, flat surface. Fill each leaf with some egg, chicken, avocado, tomato, bacon and cheese. Serve with dressing on the side.

TIP:

If your Cobb salad endive boats are tipping over, place them on a bed of spinach or arugula to help keep them upright.

More appetizer recipes

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Greek cheese appetizers

Easy fresh fruit bruschetta appetizers

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