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Mango Chicken Boats with Macadamia Nuts

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 25 mins
Yield Serves 8 to 10

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

Nutrition 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

How to Make It

  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.

  4. Top Wine Picks:

  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.

  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.

  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.