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Smoked chicken or turkey appetizers a la mint

• 1 1/2 pounds boneless smoked chicken
• 2 1/2 teaspoons white vinegar
• 1/3 cup extra virgin olive oil
• Salt & pepper
• 2 Ripe Mangoes
• 48+ Mint leaves

 

 

 

Cut 1 1/2 pounds boneless smoked chicken or smoked turkey into 3/4-inch chunks. In a bowl, whisk 2 1/2 teaspoons white wine vinegar with 1/3 cup extra-virgin olive oil; season to taste with salt and pepper. Toss chicken or turkey with vinaigrette. Cover and refrigerate 8 to 12 hours.

Cut two ripe mangoes by slicing just to sides of each pit; with a 3/4-inch melon-ball cutter, scoop flesh from mango halves, or cut mango into 3/4-inch cubes.

To assemble, thread 1 chicken piece, 1 mint leaf and 1 mango sphere (or cube) on wooden pick. Repeat to make about 48 appetizers. Arrange on platter and sprinkle with freshly ground black pepper. Garnish with fresh mint leaves.

(Adapted from Gourmet magazine.)

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