Mango Chicken Boats with Macadamia Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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