Preheat oven to 350°F.

Sprinkle chicken breasts with salt and pepper and place on a foil-lined baking sheet, sprayed with nonstick spray.

Bake for 30 minutes, until cooked through.

Remove chicken from oven and chill in refrigerator.

Once chilled, shred the chicken with your hands.

Place shredded chicken in a medium mixing bowl with remaining ingredients (except for the lettuce).

Fold ingredients together until blended.

Serve scooped into endive lettuce leaves.