This bright, protein-packed salad is a great pick for pregnancy-friendly eating, since the chicken breasts are gently poached with peppercorns and bay leaf until they hit a safe, fully-cooked internal temperature before ever touching the dressing. Once shredded, the chicken gets folded into a creamy mixture with lemon juice, Dijon mustard, and fresh tarragon, then tossed with crisp celery, juicy red grapes, and toasted pecans for a satisfying mix of textures in every bite. Spooned into crunchy Belgian endive leaves and finished with a scatter of fresh chives, it turns into an elegant, hand-held lunch or light dinner that feels fancy without much fuss. It's naturally low-carb, easy to portion, and comes together in well under an hour, making it a smart, craving-worthy option to keep on rotation throughout pregnancy.
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Store-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
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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