Mango Chicken Boats with Macadamia Nuts

Photo: Annabelle Breakey; Styling: Kevin Crafts

Recipe from

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 205
Caloriesfromfat 66 %
Protein 12 g
Fat 15 g
Satfat 4 g
Carbohydrate 5.3 g
Fiber 1.2 g
Sodium 311 mg
Cholesterol 44 mg

Ingredients

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

Preparation

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

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

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

Top Wine Picks:

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.

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.

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.

Note:

June 2011