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.