PCOS Friendly Gluten Free Chicken Salad Endive Boats

Total time58 min

Prep time20 min

Cook time18 min

PCOS Friendly Gluten Free Chicken Salad Endive Boats

Poached chicken breast gets shredded into tender bite-sized pieces, then folded with crisp celery, sweet halved grapes, and toasted pecans for a mix of textures in every bite. A bright dressing built on lemon juice, Dijon mustard, and fresh tarragon coats the whole thing without weighing it down, keeping the flavor lively rather than heavy. Spooned into crisp Belgian endive leaves instead of bread or crackers, this comes together as a light, protein-forward option that's naturally low in refined carbs. The pecans add healthy fats and crunch, while the chives on top bring a fresh, savory finish. It's an easy make-ahead lunch or appetizer, and it's a solid pick for a PCOS friendly plate.

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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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