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8 ounces boneless, skinless, chicken breast, cooked and finely diced
1/2 cup mango, peeled, seeded, and finely diced
2 tablespoons red onion, finely diced
2 tablespoons red bell pepper
2 tablespoons cilantro, roughly chopped
1 lime, zested and juiced
1 tablespoon jalapeño, finely minced
Bibb Lettuce
Whole cilantro leaves for garnish
Mix together the chicken breast, mango, red onion, red bell pepper, cilantro, lime zest and juice, and jalapeno. Set aside.
Cut the bottom from each endive, separate the leaves, rinse and pat dry. Trim each leaf to make it 2 inches long from the tip. Place a teaspoon of the chicken mixture onto each leaf and garnish with whole cilantro leaves.
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