Smoked chicken salad with tropical fruits
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Walnut oil |
| 2½ | tablespoon | Vegetable oil |
| 3 | tablespoons | Seasoned rice vinegar |
| 1 | tablespoon | Orange juice |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Dijon mustard |
| 2 | Knob onions or small leeks | |
| 2 | tablespoons | All-purpose flour |
| ½ | teaspoon | Ground ginger |
| ½ | teaspoon | Salt |
| Vegetable oil for frying | ||
| 1 | Whole smoked chicken | |
| 12 | cups | Mixed greens |
| 2 | tablespoons | Fresh cilantro or parsley; minced |
| ½ | cup | Cantaloupe; peeled, diced |
| ½ | cup | Papaya; peeled, diced |
| 3 | tablespoons | Toasted chopped walnuts |
| Freshly ground black pepper | ||
Directions
DRESSING
ONIONS
SALAD
Preparation time: 35 minutes. Cooking time: 5 minutes. 1. For dressing, combine all ingredients in a jar with a tight-fitting lid.
Shake well before using. 2. For onions, trim coarse green tops; cut bulbs into julienne strips. Combine in a plastic bag with flour, ginger and salt; shake to coat. 3. Heat 1 inch of vegetable oil in a heavy saucepan. When hot, add onions; fry until crisp and light brown, about 1 minute. Drain on paper towels. Hold for up to 2 hours at room temperature. 4. For salad, remove meat from chicken, discarding skin, fat and bones. Arrange ingredients on greens, top with dressing and onions. From the Chicago Tribune.