Chicken Salad

Serving Size: 4
Prep time: 15 mins | Cook time: 15 mins

Ingredients

• 1 lb thick chicken breast

• ½ cup mayonnaise

• ¼ cup plain full fat greek yogurt

• juice of ½ a Lemon

• ¼ cup Fresh Parsley, finely chopped

• 3 Green Onions, thinly sliced (whites and greens)

• Salt and black pepper to taste

• 3–4 heads of Endive (leaves separated, rinsed, and patted dry)

Instructions:

• Poach the chicken. Place your chicken in a large pot and cover with water (you can add a pinch of salt or a lemon slice to the water for extra flavor). Bring to a boil, then reduce heat and simmer for about 12–15 minutes, or until the internal temperature reaches 165°F.

• Remove the chicken from the water and let it cool for a few minutes so it’s easy to handle. Place the warm chicken into the bowl of a stand mixer fitted with the paddle attachment. Turn to low-medium speed for 30–60 seconds.

• It shreds incredibly fast. Stop as soon as it reaches your desired consistency.

• In a separate large mixing bowl, whisk together the mayo, Greek yogurt, lemon juice, chopped parsley, and sliced green onions. Season generously with salt and pepper.

• Add the shredded chicken into the dressing bowl.

• Fold everything together until the chicken is perfectly coated and creamy.

• Taste and add an extra squeeze of lemon if you want more flavor

• Lay your endive leaves out like little boats. Scoop a generous amount of chicken salad into each leaf.