Eggless Gluten Free Chicken Salad Endive Boats

Total time58 min

Prep time20 min

Cook time18 min

Eggless Gluten Free Chicken Salad Endive Boats

Tender poached chicken gets shredded and tossed with crisp celery, juicy red grapes, and toasted pecans for a salad that's equal parts creamy, crunchy, and fresh. A tangy dressing built from Dijon mustard, lemon juice, and fresh tarragon coats every bite without weighing it down. Spooned into cool, crisp endive leaves instead of bread, it turns into an elegant handheld bite that's perfect for a light lunch or a party appetizer platter. A scatter of fresh chives on top adds a little color and a mild onion bite that plays nicely against the sweetness of the grapes. It's a naturally satisfying option for an egg free table, easy to prep ahead and assemble right before serving. Each boat delivers a great mix of textures — snappy, creamy, and just a touch sweet — without any fuss.

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Ingredients

6 servings

For the chicken

1 lb boneless, skinless chicken breasts
½ tsp salt
4 black peppercorns
1 bay leaf

For the dressing

½ cup mayonnaise
Sir Kensington's Classic Vegan Mayo, 12 fl oz Chosen Foods Vegan Avocado Oil Mayo Spectrum Naturals Eggless Vegan Light Canola Mayonnaise Thrive Market Non-GMO Vegan Mayonnaise Sir Kensington's Mayo, Vegan, Classic
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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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