Chicken-pear endive salad with hazelnuts and cider mustard

Dressing and toasted hazelnuts keep. Assembled salad is a same-day job. Use the chicken within three to four days of cooking.

• Cooked roast chicken3 cups
• Endive3 ea
• Firm pears2 ea
• Toasted hazelnuts0.25 cups
• Cider vinegar3 tbsp
• Celery2 stalk
• Dijon mustard1 tbsp
• Honey0.5 tbsp
• Baby greens4 cups

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

1. Read the whole method before you shop. This is a planning recipe for chicken-pear endive salad with hazelnuts and cider mustard, not a certified kitchen test.
2. Amounts below are one batch: 4 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. No heat. Assemble from cold ingredients. Keep covered until service.
5. Holds about 30 minutes once finished. After that, quality drops — do not invent extra time.
6. Leftover route: Dressing and toasted hazelnuts keep. Assembled salad is a same-day job. Use the chicken within three to four days of cooking.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.