Pistachio Free Gluten Free Chicken Salad Endive Boats
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Learn more →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
- 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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