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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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.
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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