Photo: Annabelle Breakey; Styling: Kevin Crafts
Total Time
25 Mins
Yield
Serves 8 to 10

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

Top Wine Picks:

Step 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

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

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.

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