21
directions:
In a medium size bowl, combine sour cream, mayonnaise,
lemon juice, parsley, tarragon, salt and pepper; set aside. In
a large bowl, combine mango (reserving some for garnish),
chicken, celery and green onion. (Reserve 1 tablespoon
green onion for garnish.) Pour dressing over mixture and
toss to coat. Fill endive leaves and garnish with reserved
mango, green onion and toasted nuts.
Contributed by The National Mango Board
endive boats
with Fresh mango
chicken salad
Makes 6 servings
Prep time: 30 minutes
ingredients:
½ cup sour cream
¼ cup olive oil mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Italian parsley, fresh chopped
1 teaspoon tarragon, fresh chopped (optional)
Kosher salt and black pepper to taste
1 large mango, peeled, pitted, thinly sliced, divided
1 rotisserie chicken, shredded
3 celery stalks, thinly sliced
4 green onions, thinly sliced
3 large fresh Belgian endives, leaves separated
¼ cup raw macadamia nuts, chopped and toasted
