Mango Chicken Boats With Macadamia Nuts

• 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 creme fraiche (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, creme fraiche, 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. 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.
5. 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.
6. 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.

chicken, mango, celery, green onions, tarragon, lemon juice, crueme fraueeche, mayonnaise, salt, pepper, endive spears from, nuts

Taken from www.myrecipes.com/recipe/mango-chicken-boats (may not work)