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Chicken Salad Recipe

Chicken salad with tarragon-lemon aioli served in Belgian endive spears—creamy, herby, and crunchy in every bite. Diced poached chicken, cranberry-walnuts, and a white-pepper finish make an elegant catering-style appetizer platter.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

poached chicken breast, diced small
  • 2 cup poached chicken breast, diced small Use leftover poached or freshly poached chicken, diced small for easy scooping.
tarragon-lemon aioli
  • 0.5 cup mayo For the aioli base; whisk until smooth.
  • 1 tbsp fresh tarragon Chop finely for even herbal flavor.
  • 1 tbsp lemon juice Brightens the mayo for a tangy finish.
  • 1 tsp Dijon Adds mild sharpness and helps emulsify.
  • 1 clove garlic Minced very small so it doesn’t dominate.
salad add-ins
  • 0.5 cup dried cranberries Adds chewy sweetness.
  • 0.5 cup toasted walnuts Roughly chopped for texture.
  • 2 stalk celery Finely diced for crunch.
  • 0.25 cup shallot Minced for a mellow onion bite.
  • 0.5 salt and white pepper Season to taste; white pepper keeps the aioli visually clean.
endive cups and garnish
  • 3 Belgian endive heads Separate leaves into spears to hold the filling.
  • 1 lemon zest Add a pinch per spear right before serving.
  • 1 microgreens or watercress Use for a fresh, peppery green garnish.

Equipment

  • 1 sheet pan

Method
 

Make the tarragon-lemon aioli
  1. Whisk together mayo, fresh tarragon, lemon juice, Dijon, and minced garlic clove until smooth and evenly combined.
Assemble the cranberry-walnut chicken salad
  1. Toss diced poached chicken breast with dried cranberries, toasted walnuts, finely diced celery, and minced shallot in a bowl until evenly distributed.
  2. Add tarragon-lemon aioli and toss again until every piece is lightly coated and glossy.
  3. Season the mixture with salt and white pepper to taste.
Build and garnish the endive spears
  1. Spoon the chicken salad into individual Belgian endive spears, dividing evenly so each spear holds a generous scoop.
  2. Top each filled spear with a pinch of lemon zest and a small handful of microgreens or watercress.
  3. Serve immediately for the crispest endive texture and cleanest herbal flavor.

Notes

Pro tip: Poach the chicken in seasoned broth (not plain water) so the salad tastes fully flavored even after mixing with mayo. Keep covered in the refrigerator up to 3 days, but store the endive spears separately and assemble right before serving for best crunch. Freezing isn’t recommended because endive will soften. If you want a lighter option, substitute Greek yogurt for part or all of the mayo in the tarragon-lemon aioli.