We rinse the chicken cutlets and boil in salted water for about 40-45 minutes, until tender. Remove froth when needed. Then we strain them, allow them to cool for 10 minutes and cube them.
In the meantime, we clean the peppers, remove the seeds, rinse, drain and cut into pieces.
Then we heat the olive oil in a frying pan and stir to sauté the cubed chicken, until browned. We remove the pan from the heat.
Put in a bowl all the vinaigrette ingredients and stir to combine.
We rinse the endives, and cut them in half. Remove some of their inner leaves to create a cavity and finely chop the leaves you removed.
Put in the cavity some of the chicken pieces, peppers and finely chopped endive leaves.
We pour over the vinaigrette and serve.