Mango Chicken Boats with Macadamia Nuts

Photo: Annabelle Breakey; Styling: Kevin Crafts
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 66%
  • Protein: 12g
  • Fat: 15g
  • Saturated fat: 4g
  • Carbohydrate: 5.3g
  • Fiber: 1.2g
  • Sodium: 311mg
  • Cholesterol: 44mg


  • 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


  1. 1. Combine chicken, mango, celery, green onions, and tarragon in a large bowl.
  2. 2. Whisk together lemon juice, crème fraîche, mayonnaise, salt, and pepper. Add to chicken mixture; stir gently to combine.
  3. 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.
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