Name: Smoked Chicken Salad with Tropical Fruits
Ingredients: 1/3 c Walnut oil; 2 1/2 tb Vegetable oil; 3 tb Seasoned rice vinegar; 1 tb Orange juic; 1/4 ts Salt; 1/4 ts Dijon mustard; 2 Knob onions or small leeks; 2 tb All-purpose flour; 1/2 ts Ground ginger; 1/2 ts Salt; Vegetable oil for frying; 1 Whole smoked chicken; 12 c Mixed green; 2 tb Fresh cilantro or parsley; minced; 1/2 c Cantaloupe; peeled, diced; 2 c Papaya; peeled, diced; 3 tb Toasted chopped walnuts; Freshly ground black pepper

We take 100,000,000 silver dollars and lay them on the face of Texas. They will cover all of the state two feet deep. Now mark one of these silver dollars and stir the whole mass thoroughly…Blindfold a man and tell him…he must pick up one silver dollar…What chance would he have of getting the right one? Just the same chance that the prophets would have of writing…eight prophecies and having them come true in any one man.

Peter Stoner

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables	Chicago	Chicken, Salads	4	Servings

INGREDIENTS

1/3	c	Walnut oil
2 1/2	tb	Vegetable oil
3	tb	Seasoned rice vinegar
1	tb	Orange juic
1/4	ts	Salt
1/4	ts	Dijon mustard
2		Knob onions or small leeks
2	tb	All-purpose flour
1/2	ts	Ground ginger
1/2	ts	Salt
		Vegetable oil for frying
1		Whole smoked chicken
12	c	Mixed green
2	tb	Fresh cilantro or parsley; minced
1/2	c	Cantaloupe; peeled, diced
2	c	Papaya; peeled, diced
3	tb	Toasted chopped walnuts
		Freshly ground black pepper

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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