fiery chicken with seafood salad endive and fennelrecipe

Fiery Chicken Seafood Salad With Endive and Fennel

This chicken and seafood salad has a bit of a kick from the warm chicken marinade and using Endive and Fennel with the lettuce or other greens adds additional interest.

fiery chicken with seafood salad endive and fennelrecipe

About Endives

Endives are a type of chicory, and can be used in place of lettuce or spinach in salads or cooked in any way that you would normally use lettuce or spinach. The endive leaves add a unique flavor and texture to a dish and they also provide a beautiful presentation, with their dark green leaves contrasting nicely with their pale, waxy centers.

Below is Belgium Endive with some Red Radicchio.

Belgium Endive

You can use the endive as you would use any other salad green. But I usually think of it as an herb, like a green onion.  The mild flavor of endive makes it a good choice to use in cooking dishes like coleslaw, soup, and even sandwiches. It can also be used in place of lettuce in a salad if the dish doesn’t have enough to fill the entire plate.

About Fennel

Fennel is a member of the carrot family and has a slightly licorice taste. I like it in chicken soup, but it’s also good in stews, salads, and even pasta. It’s great with fish and chicken. You can make a fennel salad with radicchio and oranges, but you might also find that this vegetable is a bit strong for some people.


A few good things about fennel are that it’s affordable, easy to grow and store and its flavor is consistent.

Choice of Seafood for Chicken Salad

This recipe uses smoked salmon and lump crab meat for the seafood. But you can use anything that you like!

Maybe try:

  • Shrimp and chicken salad
  • Trout and chicken salad
  • Scallops and chicken salad

Any combination works! The idea is to mix in your favorite seafood with the marinaded chicken.

You can also top the salad with additional toppings, like croutons, or other crispy items like fried onions.

Serving Chicken Seafood Salad

This salad works well with a good soup or bread. Here are a few ideas:

Banana Blossom Salad

Crispy Flat Bread

Pea and Broccoli Miso Soup

Spicy Chicken and Seafood Salad With Endive Recipe


fiery chicken with seafood salad endive and fennelrecipe

Fiery Chicken Seafood Salad With Endive

Yield: 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

A slightly spicy chicken and seafood salad made with Endive.


  • For the chicken:
  • ½ lb chicken nugget pieces
  • 1/3 cup sweet chili sauce
  • 1 cup pineapple chunks
  • 1/3 cup onions, diced
  • 1/3 cup red bell pepper, diced
  • 1 tbsp cooking oil
  • For the salad:
  • 6 cups assorted leafy greens, (lettuce, watercress, mesclun, frisee)
  • 6 cooked shrimp, peeled and deveined
  • 1/3 cup smoked salmon
  • 1/3 cup jumbo lump crab meat
  • 1 cup shaved fennel, divided
  • 10 Belgian endive leaves
  • Lemon anise dressing ( recipe below)
  • Cracked black pepper
  • For the dressing:
  • ½ cup olive oil
  • 1 tsp Dijon mustard
  • 1 lemon
  • 3 tbsp minced shallots
  • 1 tbsp honey
  • Salt and freshly ground black pepper


  1. Grate out the juice of the lemon into a measuring cup and squeeze the juice out of it so that it measures 1 oz.
  2. Add a splash of honey into measuring cup and whisk them well together to mix.
  3. Stir in in the mustard, as well as shallots and drizzle the oil in a steady stream, while whisking them continuously, until well combined.
  4. Sprinkle a dash of salt and pepper to season and pour it in a bowl.
  5. Cover and leave in the fridge until required.
  6. Toss the assorted leafy greens and 2/3 cup of shaved fennel in a large vessel and pour in 4-5 tbsp of the prepared dressing.
  7. Continue to toss the salad until well coated with the dressing and spoon it on to two plates.
  8. Divide the shrimps onto the serving plates, followed by the seafood endive and rest of the shaved fennel.
  9. Drizzle a lashing of the dressing onto the salad and finish it off with a sprinkling of cracked black pepper.
  10. To make the chicken, cook the nuggets according to the package instructions.
  11. Heat a tbsp of oil in a saucepan and throw in the onions, bell pepper and pineapple chunks.
  12. Stir fry for a couple of minutes and pour in the sweet chili sauce.
  13. Bring the mixture to a boil and drop in the chicken nuggets.
  14. Give it a good stir to coat the chicken as well as veggies with the sauce and cook for 2-3 minutes.
  15. Remove from heat and spoon it alongside the salad.
  16. Serve right away.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest



Last Updated on April 21, 2023 by Carleen

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