Rather than see your guests juggle plates on their knees, offer this alternative to a summer salad, made with a Caribbean twist.
4 chicken breasts, cut into small cubes
1 large bell pepper (or 2 smaller)
1 fresh mango
2 small white onions
8 Romaine lettuce leaves, cleaned and dry
Mash the mango into a pulp and mix with some olive oil to create a thick paste. Depending upon the size of your mango, add olive oil as you see fit.
Dice up the chicken into small cubes and coat in the mango paste. Cut the bell peppers and onion into small cubes, and slice the lime into large wheels.
Wash your lettuce and leave to dry. Once dry remove stalk and choose 8 of the sturdier leaves.
Place a mixture of chicken, peppers, onions and limes on a skewer and BBQ until cooked.
Place the contents of your skewer into the leaf and serve fresh off the grill!