Whole 30 Gluten Free Chicken Salad Endive Boats

Total time58 min

Prep time20 min

Cook time18 min

Whole 30 Gluten Free Chicken Salad Endive Boats

Poached chicken breast gets shredded while it's still warm and tossed with fresh lemon juice, Dijon mustard, and chopped tarragon for a bright, herby dressing that clings to every piece. Crisp celery, halved grapes, and toasted pecans fold in for a mix of crunch and natural sweetness, so no bite tastes the same twice. The whole mixture gets spooned into cool, crisp endive leaves that act as edible scoops, finished with a scatter of sliced chives for a little sharpness on top. It's a light, protein-packed lunch or appetizer that's easy to portion and even easier to eat with your hands. Since everything here is built from real, whole ingredients — poached chicken, fresh produce, toasted nuts — this one fits neatly into a Whole30 spread without any fuss.

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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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