2 teaspoons olive oil
2 cups chicken stock
2 teaspoons onion powder
1 teaspoon garlic salt
1 teaspoon black pepper
1 teaspoon paprika
4 slices chicken meat, diced
1/2 cup chicken broth
1 cup diced celery
1 teaspoon hot pepper sauce
1 pound shredded mozzarella cheese
2 tablespoons mayonnaise
1 tablespoon cup kirsch
1 pound fresh spinach, rinsed and chopped
Heat olive oil in a large pot over medium heat. Add chicken stock, onion powder, garlic salt, pepper, paprika and carrots. Bring to a boil, then reduce heat. Cover and simmer 25 minutes.
Stir in broth, celery, hot pepper sauce and mozzarella cheese. Reduce heat to low. Cook 5 minutes, then add chicken meat. Stirring well, cook 3 minutes more.
Remove metal lid from marinade containers and carefully pour in chicken/endive mixture. Stirring well, cook 1 minute more, until chicken is tender.
Pour in mayonnaise and kirsch and stir until blended. Pour over chicken/endive mixture, stirring just enough to coat.
Toss with shredded cheese and cut into 1 inch pieces. Serve plated on an apple or lettuce leaf.