Anti Inflammatory Gluten Free Chicken Salad Endive Boats

Total time58 min

Prep time20 min

Cook time18 min

Anti Inflammatory Gluten Free Chicken Salad Endive Boats

Poached chicken, cooled and shredded, gets tossed with crisp celery, juicy red grapes, and toasted pecans for a salad that's equal parts creamy, crunchy, and sweet. Bright lemon juice, tangy Dijon mustard, and fresh tarragon bring the dressing to life, coating every bite without weighing it down. Spooned into crisp Belgian endive leaves and finished with a scatter of chives, this turns into an easy, elegant lunch or appetizer that's as pretty as it is satisfying. The endive cups keep things light and low-carb while still delivering plenty of texture in every scoop. Built from real, whole ingredients like lean chicken, fresh produce, and toasted nuts, it's a great fit for an anti-inflammatory way of eating. Make the chicken salad ahead and assemble the boats right before serving so the leaves stay crisp and cool.

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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
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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.

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