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Thin strips of green mango and carrot add a satisfying crunch to these cocktail party-ready appetizers.

Body+Soul, November 2008

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Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
8
Yield:
Makes 24 pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir vinegar, sugar, and 1 teaspoon salt until sugar is dissolved. Add carrot and mango; toss to combine. Let stand at room temperature, tossing occasionally, at least 30 minutes, or refrigerate up to a day.

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  • Heat grill or grill pan to high; lightly oil grates. In a shallow dish, combine lime juice, ginger, and oil; season with salt and pepper. Add chicken and let marinate for no more than 5 minutes. Grill chicken until browned and opaque throughout, 1 to 3 minutes per side; transfer to a plate to cool.

  • Thinly slice chicken; toss with carrot mixture. Divide mixture among lettuce leaves; drizzle with juice from carrots and sprinkle with cilantro.

Cook's Notes

If you can't locate a green (unripe) mango, pick a firm one. To store, refrigerate carrot and mango mixture, grilled chicken (unsliced), and cleaned lettuce leaves, separately, up to a day.

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