- 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
- 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
Combine chicken, mango, celery, green onions, and tarragon in a large bowl.
Whisk together lemon juice, crème fraîche, mayonnaise, salt, and pepper. Add to chicken mixture; stir gently to combine.
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.