Mango Chicken Boats with Macadamia Nuts

Mango Chicken Boats with Macadamia Nuts Photo: Annabelle Breakey; Styling: Kevin Crafts


  • 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. 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.

  • Total Time:
  • Yield: Serves 8 to 10

Nutritional Information

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

Good to Know

Macadamia nuts add a nice crunch to the chicken mix. If you're in a rush, you can use a rotisserie chicken to throw this dish together in a flash.