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Orange Tarragon Chicken in Belgian Endives

Serves 20


    Orange and tarragon make wonderful friends as they flavour this take on a chicken salad sandwich. Slightly bitter endives offer a great complement to the licorice flavour of tarragon and are robust enough to hold the mixture while adding a satisfying crunch. Each filled leaf contains about 20 g of protein and 40 percent of the recommended daily value of iron.


    Preparation tips

    To allow enough cooling time for the chicken, it’s helpful to poach chicken the day before and refrigerate it until teatime. When you’re ready to serve, shred chicken, combine with dressing, and fill endive leaves with the mixture. They’ll hold in the refrigerator for a couple of hours before serving.


    Orange Tarragon Chicken in Belgian Endives


      • 2 boneless, skinless chicken breasts, about 6 oz (170 g) each
      • 2 strips of orange zest, made using vegetable peeler
      • 1 tsp (5 mL) peppercorns
      • 1 small carrot, cut in a few pieces
      • 1/2 onion, skin removed, root intact
      • 2 thyme sprigs
      • 4 tarragon sprigs, leaves removed and reserved for use below
      • 1 bay leaf
      • 1 tsp (5 mL) mustard
      • 1 Tbsp (15 mL) apple cider vinegar
      • 3 Tbsp (45 mL) orange juice
      • 1 Tbsp (15 mL) extra-virgin olive oil
      • 3 Tbsp (45 mL) finely chopped fresh tarragon leaves
      • 1 Tbsp (15 mL) chives
      • 1 Tbsp (15 mL) orange zest
      • 1/4 tsp (1 mL) salt
      • 1/4 tsp (1 mL) pepper
      • 20 Belgian endive leaves, washed and dried (from about 2 or 3 endives)
      • 1/4 cup (60 mL) slivered almonds


      Per serving:

      • calories221
      • protein22 g
      • total fat9 g
        • sat. fat1 g
      • total carbohydrates17 g
        • sugars2 g
        • fibre6 g
      • sodium109 mg



      In shallow saucepan wide enough to accommodate all ingredients in a single layer, place chicken, orange zest, peppercorns, carrot, onion, thyme and tarragon sprigs, and bay leaf. Pour in cold water to cover chicken by about 1 in (2.5 cm). Place pan on stove and heat on high. The moment water begins to simmer, reduce heat, and keep at a gentle simmer for 15 to 20 minutes. Do not allow water to boil. After time has elapsed, turn off heat, and remove chicken to plate and allow to cool thoroughly. Place in container with lid and refrigerate once cool.


      In small jar or bowl, combine mustard, vinegar, orange juice, olive oil, tarragon leaves, chives, orange zest, salt, and pepper.


      Using 2 forks or stand mixer with paddle attachment on low setting, shred chicken.


      Pour dressing over chicken and stir well. Fill endive leaves with small amount of mixture, sprinkle with slivered almonds, and serve.



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