Chicken Salad in Endive Cups

• 5 boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1 cup mayonnaise
• 2 tablespoons olive oil
• 2 tablespoons orange juice
• Kosher salt and black pepper
• 3 cups cooked rice, cooled
• 1 1/2 cups green grapes, halved
• One 13-ounce can pineapple tidbits in juice, drained
• 1 cup slivered almonds
• Endive leaves, for serving

1. Place the chicken in a large pot with water to cover.
2. Add the salt and bring to a boil, then reduce the heat to a low simmer.
3. Cook until the chicken is cooked through and tender, about 30 minutes.
4. Drain the chicken, cover and refrigerate until cool or up to 24 hours.
5. In a large bowl, stir together the mayonnaise, olive oil, orange juice and some salt and pepper.
6. Dice the cooled chicken, then add it to the dressing along with the rice, grapes, pineapples and almonds, folding gently to coat the ingredients with the dressing.
7. Cover the bowl and refrigerate for at least 2 hours or up to overnight to allow the flavors to develop.
8. Serve chilled in endive cups.

chicken breasts, salt, mayonnaise, olive oil, orange juice, kosher salt, rice, green grapes, pineapple, almonds, endive leaves

Taken from www.foodnetwork.com/recipes/trisha-yearwood/chicken-salad-in-endive-cups.html (may not work)