Crisp Belgian endive leaves stand in for bread or crackers here, making these little boats a naturally wheat-free option that doesn't feel like a compromise in the slightest. The chicken is gently poached with peppercorns and a bay leaf until perfectly tender, then shredded and folded into a creamy tarragon-lemon dressing that tastes genuinely elegant. Juicy halved grapes add little bursts of sweetness, toasted pecans bring a satisfying crunch, and the finely diced celery keeps every bite lively. Because the whole dish is built from whole, recognizable ingredients, there's no need to scrutinize labels or worry about hidden gluten sneaking in through a sauce or seasoning packet. The endive leaves act as ready-made scoops — sturdy enough to hold a generous spoonful without collapsing, and pleasantly bitter in a way that balances the rich, creamy filling beautifully. A scatter of fresh chives over the top makes them look like something you'd order at a dinner party, but the recipe comes together with minimal fuss and serves six with ease.
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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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