Chicken Salad in Endive Cups Recipe | Trisha Yearwood

Ingredients

• 5 boneless, skinless chicken breasts
• 1/2 teaspoon salt
• 1 cup mayonnaise
• 2 tablespoons olive oil
• 2 tablespoons orange juice
• Kosher salt
• 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