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Mango Chicken Boats with Macadamia Nuts





Yields
Serves 8 to 10



Total Time
25 mins

su-Mango Chicken Boats with Macadamia Nuts




Photo: Annabelle Breakey; Styling: Kevin Crafts
 3 cups shredded cooked chicken
 1 cup chopped mango
 1/2 cup chopped celery
 1/3 cup chopped green onions
 1/4 cup chopped fresh tarragon
 1/3 cup lemon juice
 1/4 cup crème fraîche (or sour cream)
 1/4 cup mayonnaise
 1 teaspoon salt
 1/2 teaspoon pepper
  Belgian endive spears from 3 large heads
 1/4 cup chopped roasted, salted macadamia nuts
Step 1
1

Combine chicken, mango, celery, green onions, and tarragon in a large bowl.

Step 2
2

Whisk together lemon juice, crème fraîche, mayonnaise, salt, and pepper. Add to chicken mixture; stir gently to combine.

Step 3
3

Spoon chicken salad onto endive spears, then sprinkle with macadamia nuts.

Step 4
4

Top Wine Picks:

Step 5
5

Dry Creek Vineyard 2009 Wilson Ranch Dry Chenin Blanc (Clarksburg; $12). Honeysuckle and Meyer lemon aromas meet a rush of melon, apple, and citrus, with a tangy, limestone finish.

Step 6
6

Husch 2010 Chenin Blanc (Mendocino; $11). Shades of the off-dry Chenin we chugged in the '80s, only better, with pretty peach and almond blossoms.

Step 7
7

Pine Ridge 2010 Chenin Blanc + Viognier (California; $14). A Chenin at heart with a splash of Viognier; juicy peach, pear, green apple, tangerine, and a whiff of spicy jasmine.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 205Calories from Fat 66
% Daily Value *
Total Fat 15g24%

Saturated Fat 4g20%
Cholesterol 44mg15%
Sodium 311mg13%
Total Carbohydrate 5.3g2%

Dietary Fiber 1.2g5%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.