Seed Oil Free Gluten Free Chicken Salad Endive Boats

Total time58 min

Prep time20 min

Cook time18 min

Seed Oil Free Gluten Free Chicken Salad Endive Boats

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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
Primal Kitchen Mayo Made With Avocado Oil, 12 fl oz Chosen Foods Classic Avocado Oil Mayo - 12 fl oz Primal Kitchen Mayo made with Avocado Oil, 17 fl oz Sir Kensingtons Avocado Mayo - 12 OZ Chosen Foods Classic Keto Mayo with MTC Oil 12 fl oz
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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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