Endive Boats With Fresh Mango Chicken Salad

• ½ cup sour cream
• ¼ cup olive oil mayonnaise
• 2 tablespoon 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. 1. In a medium size bowl, combine sour cream, mayonnaise, lemon juice, parsley, tarragon, salt and pepper; set aside.
2. 2. In a large bowl, combine mango (reserving some for garnish), chicken, celery and green onion. (Reserve 1 tablespoon green onion for garnish.)
3. 3. Pour dressing over mixture and toss to coat.
4. 4. Fill endive leaves and garnish with reserved mango, green onion and toasted nuts.