Chicken should be poached to a temperature of 165˚F and cooled so that it can be easily handled. When chicken is cool enough to handle pull chicken breasts into bite-sized pieces, set aside.

In a mixing bowl, add all ingredients, except chicken. Once combined, add chicken and toss gently. Refrigerate covered to chill chicken salad. This can be done several hours to one day before serving.
Serve on washed and dried endive leaves.
Served on chilled plates is best.