Orange and tarragon make wonderful friends as they flavor this take on a chicken salad sandwich. Slightly bitter endives offer a great complement to the licorice flavor 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.
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
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 inch (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.
Serves 20
Each serving contains: 221 calories; 22 g protein; 9 g total fat (1 g sat. fat); 17 g total carbohydrates (2 g sugars, 6 g fiber); 109 mg sodium
By Helena McMurdo
