Endive with Cherry-Chicken Salad
1 pint deli chicken salad
   spread (2 cups)
1/2 cup dried cherries,
   cut in  half
  4 heads green or red Belgian
   endive (32 leaves)
1/3 cup chopped ripe olives
Chopped fresh parsley

PREP: 20 min         Makes 32 appetizers
1. Mix chicken salad spread and cherries. Spoon about 1 tablespoon chicken mixture on center of each endive leaf.

2. Top with olives; sprinkle with parsley. Serve immediately.

1 Appetizer: Calories 35 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 5mg; Sodium 40mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 2g
%Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 0%
Diet Exchanges: 1/2 Vegetable, 1/2 Fat

Purchasing
When exposed to light, Belgian endive becomes bitter. Betty suggests wrapping it in paper towels to prevent it from becoming bitter. Look for endive that is crisp-looking, not wilted and brown. Purchase it the day of the party or up to a day before.

Variation
If Belgian endive is not available, spoon chicken mixture onto red or yellow bell pepper wedges or cucumbers, halved lengthwise, seeded and cut into thirds.