Tender poached chicken breast gets shredded and tossed together with crisp celery, halved grapes, and toasted pecans, all brightened up with fresh lemon juice, Dijon mustard, and a handful of chopped tarragon. Instead of piling it onto bread, this one gets spooned straight into crisp Belgian endive leaves, which give every bite a cool, slightly bitter crunch that balances the sweetness of the grapes. It's a light, protein-packed lunch that comes together with minimal fuss and looks impressive enough for company. A scatter of fresh chives on top adds a little color and a mild oniony bite right before serving. This chicken salad is a great fit for a Paleo kitchen, delivering all the classic flavor and texture without relying on bread or grains to hold it together.
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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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