I typically serve these as sliders with a blue cheese slaw. They’re always the first appetizer gone. This time I decided to use endives since it’s a nice break on game day when everything served is one bite away from a total food coma.
I make the chicken in my instant pot or poach it on the stove. However, grab a rotisserie chicken to make it that much easier on yourself. The Belgian endives give the same crunch factor as celery, while also providing the base that the slider bread would. Plus, they’re so easy to assemble. You just peel off the leaves and put everything on top. It’s so stupid easy. You really don’t even need a recipe for this. It’s completely customizable, I’m just giving out awesome ideas over here.
Tips: If you want to serve this as sliders, skip the endives and combine a bag of cole slaw with 1 cup of blue cheese dressing and a tablespoon of sugar. Mix and let that sit in the fridge until you’re ready to assemble. You can also add shredded cheddar cheese on top.
- 2 c shredded chicken
- 1/2c buffalo wing sauce, I like Sweet Baby Ray’s or Frank’s
- 2 TBSP butter
- 1/4c chicken broth or water
- 16-20 Belgian endive leaves, I use Trader Joe’s (you may get even more than 20 depending on the size of your leaves)
- Ranch dressing to taste
- Chunky Blue Cheese dressing to taste
- Green onion, optional
In a large pan on medium low heat, stir the chicken, broth, buffalo sauce and butter until heated through (about 15 mins).
Top endive with a heaping spoon of buffalo chicken and drizzle ranch and blue cheese on top. Garnish with green onions.