Vegetarian Gluten Free Chicken Salad Endive Boats

Total time58 min

Prep time20 min

Cook time18 min

Vegetarian Gluten Free Chicken Salad Endive Boats

Crisp Belgian endive leaves make natural little boats for a creamy, herby salad built on tangy Dijon mustard, bright lemon juice, and fresh tarragon. Sweet red grapes and toasted pecans add pops of juicy sweetness and crunch, while finely diced celery keeps every bite crisp. A scatter of thinly sliced chives finishes each boat with color and a mild, savory bite. The whole thing comes together as a chilled, scoopable salad that's spooned generously into each leaf, making for an easy, elegant starter or light lunch platter. It's a great pick for a vegetarian spread, offering plenty of texture, brightness, and herby flavor without any fuss at the table.

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Ingredients

6 servings

For the chicken

1 lb boneless, skinless chicken breasts
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Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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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