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.

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