Endive Boats with Fresh Mango Chicken Salad

Endive Boats with Fresh Mango Chicken Salad

Endive Boats with Fresh Mango Chicken Salad

Prep Time

30 minutes

Cook Time



8 people

Endive Boats with Fresh Mango Chicken Salad are a great way to celebrate any occasion. Have an all-appetizer event with these as the star, or make it a delicious part of a brunch or lunch. Your guests will want the recipe!

This recipe is part of The Food Channel’s :90 Seconds in the Kitchen video series and is sponsored by the National Mango Board.

To toast nuts, just spread thinly on a baking sheet and place in oven at 350 degrees for 10-15 minutes, until they start to smell heavenly!


  • 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


  • 1 In a medium size bowl, combine sour cream, mayonnaise, lemon juice, parsley, tarragon, salt and pepper; set aside.
  • 2 In a large bowl, combine mango (reserving some for garnish), chicken, celery and green onion. (Reserve 1 tablespoon green onion for garnish.)
  • 3 Pour dressing over mixture and toss to coat.
  • 4 Fill endive leaves and garnish with reserved mango, green onion and toasted nuts.


More TFC