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Chicken Salad w/ White Grapes on Endive

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Cooling & Chilling Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Servings 8

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.
Keyword Chicken, Endive, Grapes, Salad, White