Chicken Salad w/ White Grapes on Endive
Ingredients
- 4 Boneless chicken Breasts (cleaned and trimmed)
- 1 cup Chicken Stock
- 1 cup Water
- ½ cup White Wine
- Zest & Juice of One Lemon
- ½ cup Hellmann's Mayonnaise
- 2 tsp Dijon Mustard
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Dried Tarragon
- ½ cup White Grapes (cut in half)
- ¼ cup Slivered or Chopped Almonds (optional additional)
- 1 Diced Apple
- 2 heads Endive
Instructions
- Poach Chicken Breasts in pot placing Chicken Stock, Water, White Wine, Lemon Zest and Lemon Juice. Bring liquids to boil, add Chicken Breasts, then reduce to simmer. Cook for 5 minutes then cover and remove from heat.
- Let chicken stay in covered pot until cool. Drain and let chicken cool completely. Dice or cut chicken into delicate slices.
- Place chicken in mixing bowl and add Mayonnaise, Dijon Mustard, Salt, Black Pepper, Onion Powder, Garlic Powder, Dried Tarragon, White Grapes and optional Almonds and Apple. Gently mix to blend.
- Chill at least 1 hour before serving. Serve on teaspoon, Endive leaf or on a cracker or bread, or for a light luncheon pile in a clear glass.
