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Mango Chicken Boats with Macadamia Nuts


PREP: 25 minutes
SERVES: 10

• 3 cups of shredded cooked skinless chicken
• 1 cup diced mango
• 1/2 cup chopped celery
• 1/3 cup chopped scallions
• 1/4 cup chopped fresh tarragon
• 1/3 cup fresh lemon juice
• 1/4 cup creme fraiche or sour cream
• 1/4 cup low-fat mayo
• 1 tsp salt
• 1/2 tsp pepper
• Belgian endive spears, from 3 large heads
• 1/4 cup chopped roasted, salted macadamia nuts

1. In a large bowl, combine chicken, mango, celery, scallions and tarragon.
2. In a separate bowl, whisk together lemon juice, creme fraiche, mayo, salt and pepper. Add chicken to mixture and stir gently to combine.
3. Spoon chicken salad onto endive spears, then sprinkle with nuts.

PER SERVING: 205 CAL/ 15G FAT (4G SAT)/ 1G FIBER/ 5G CARBS


Courtsey of Health Magazine