Dairy Free Gluten Free Chicken Salad Endive Boats

Total time58 min

Prep time20 min

Cook time18 min

Dairy Free Gluten Free Chicken Salad Endive Boats

Tender poached chicken breast gets shredded and tossed in a bright, herby dressing built from mayonnaise, fresh lemon juice, and Dijon mustard, with tarragon adding a subtle anise-like lift. Crisp celery, halved red grapes, and toasted pecans fold in for crunch and a touch of sweetness in every bite, and the whole mixture gets spooned into crisp, curved Belgian endive leaves that act as natural, edible scoops. A scatter of fresh chives on top finishes things off with color and a mild onion bite. It's a light, refreshing lunch or appetizer that comes together with minimal fuss and no baking required. This one is a genuinely easy fit for a dairy free spread, whether you're serving it at a shower, a picnic, or just keeping a make-ahead lunch on hand for the week. The combination of juicy chicken, sweet grapes, and toasted nuts against the cool, slightly bitter endive makes for a well-balanced bite every time.

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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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