Chicken Salad Endive Bites with Homemade Mayo & Parmesan Crisps

These light and flavorful chicken salad endive bites are the perfect spring or summer appetizer — crisp, creamy, and just a little spicy. Made with BBQ shredded chicken, crunchy celery, fresh herbs, and creamy homemade mayo, they’re low-carb, gluten-free, and packed with flavor. Serve with parmesan crisps for a salty crunch!

Here’s the breakdown for your Chicken Salad Endive Bites (with parmesan crisps included):

• Total Calories (entire recipe): ~801 kcal

• Estimated Servings: 12 bites

• Calories per Bite: ~67 kcal

Perfect for a light, flavorful, and macro-friendly snack or appetizer!

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Ingredients

Chicken Salad:

• 2 boneless, skinless chicken breasts

• 5 celery stalks, diced

• ½ red onion, finely diced

• 8 asparagus spears, lightly steamed and chopped

• 1 tbsp fresh or dried chives

• 1 tsp garlic powder

• ¼ tsp cayenne pepper (use ½ tsp for more heat)

• Salt and pepper, to taste

• 1 tbsp Dijon mustard

• 1 tbsp mayonnaise (see homemade version below)

• Endive lettuce leaves, separated and cleaned

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Optional: Parmesan Crisps

• Freshly grated parmesan cheese

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Instructions

Step 1: BBQ the Chicken

I like to grill my chicken on low heat for about 30 minutes, flipping halfway through. Cook until the chicken is thoroughly cooked through and shreds easily with a fork.

Step 2: Prepare the Chicken Salad

1. In a large bowl, combine the shredded chicken with celery, red onion, asparagus, chives, garlic powder, cayenne, Dijon, and mayo.

2. Stir to combine. Add salt and pepper to taste.

Step 3: Make the Parmesan Crisps (Optional but delicious)

1. Preheat oven to 350°F.

2. On a parchment-lined baking sheet, create small mounds of parmesan (about 1 tbsp each).

3. Bake for 3–5 minutes until golden and bubbly. Cool completely before using.

Step 4: Assemble

Spoon chicken salad into each endive leaf and top with a parmesan crisp. Serve immediately and enjoy!

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Homemade Olive Oil Mayo (Clean, Creamy & Dairy-Free)

Ingredients:

• 2 large organic eggs (room temperature)

• ½ tsp sea salt

• 1 tsp mustard seed powder

• 1½ cups olive oil (extra virgin for a stronger flavor, virgin for milder)…I love Cobram Estate Olive Oil

• Juice of 1 fresh lemon

Instructions:

1. In a blender, combine eggs, salt, mustard powder, lemon juice, and ¼ cup of oil. Blend for about 30 seconds (I use the purée setting).

2. With the blender still running, slowly drizzle in the remaining oil a little at a time. This helps the mayo emulsify and become creamy.

3. As it thickens, continue drizzling and blending until all the oil is incorporated and your mayo is fluffy and smooth.

4. Blend another 10–20 seconds at the end for good measure.

5. Use immediately or transfer to a glass container and refrigerate.

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Why You’ll Love This Recipe:

• Clean ingredients

• High-protein & gluten-free

• Great for outdoor dining, parties, or weekly meal prep

• Deliciously crisp + creamy combo

• Customizable spice level