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.


Credit: Annabelle Breakey; Styling: Kevin Crafts

Recipe Summary test

25 mins
Serves 8 to 10


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

205 calories; calories from fat 66%; protein 12g; fat 15g; saturated fat 4g; carbohydrates 5.3g; fiber 1.2g; sodium 311mg; cholesterol 44mg.