In a bowl, combine the chopped chicken, chopped celery,, walnuts, cranberries, and apple. Toss to blend. Stir in the mayonnaise, curry powder, and parsley, if using. Add more mayonnaise, as needed, and season to taste with salt and pepper.
Cut off end of endive and separate leaves. rinse gently, and drain. Spoon salad into each boat shaped leaf.
Add a pretty paper doily to a favorite serving plate and place you little stuffed boats on it.