1 large smoked chicken breast
1 ripe mango
1tbs lime juice
1 sprig dill chopped
For the raspberry vinaigrette
2tsp raspberry purée
6tsp olive oil
2tsp white wine vinegar
Dice the chicken and mango into ½in pieces. Combine the mayonnaise and lime juice mix with the chicken and mango add the chopped dill and refrigerate.
Rip the leaves into finger-size pieces and coat with the raspberry vinaigrette.
To assemble place a 3in cutter on a large plate and fill by alternating the leaves and chicken. Garnish with a sprig of dill and a lime segment. Quarter some cherry tomatoes and place them around the plate with puddles of vinaigrette.
Serve slightly chilled with melba toast.