Low Sugar Gluten Free Chicken Salad Endive Boats

Total time58 min

Prep time20 min

Cook time18 min

Low Sugar Gluten Free Chicken Salad Endive Boats

Poached chicken breast gets shredded into tender bite-sized pieces, then tossed with a creamy lemon-Dijon dressing brightened with fresh tarragon. Crisp celery, halved red grapes, and toasted pecans fold right in, giving every bite a mix of crunch, juicy sweetness, and nutty depth. The whole mixture gets spooned into crisp Belgian endive leaves, which act as sturdy, refreshing scoops in place of crackers or bread. A scatter of fresh chives on top adds a mild, herby finish and a nice pop of color. It's a light, protein-packed lunch or appetizer that comes together quickly and holds up well on a platter for entertaining. This one is a smart pick for an added sugar free spread, since the flavor here comes entirely from citrus, mustard, herbs, and toasted nuts rather than anything sweetened.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the chicken

1 lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
½ tsp salt
4 black peppercorns
1 bay leaf

For the dressing

½ cup mayonnaise
1 tbsp fresh lemon juice
1 tsp dijon mustard
1 tbsp fresh tarragon, finely chopped
¼ tsp salt
¼ tsp black pepper

For the salad

2 stalks celery, finely diced
¾ cup red seedless grapes, halved
½ cup pecans, roughly chopped and toasted

For serving

2 heads belgian endive, leaves separated
2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the chicken breasts in a medium saucepan and cover with cold water by about 1 inch. Add the salt, peppercorns, and bay leaf. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer, partially covered, until the chicken is cooked through and reaches 165°F (74°C) on an instant-read thermometer, about 14–16 minutes.
2
Transfer the chicken to a cutting board and let it rest until cool enough to handle, about 15–20 minutes. Discard the poaching liquid, peppercorns, and bay leaf. Shred or dice the chicken into bite-sized pieces.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!