Smoked Chicken Salad With Tropical Fruits
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chicago | Chicken, Salads | 4 | Servings |
INGREDIENTS
| 1/3 | c | Walnut oil |
| 2 1/2 | T | Vegetable oil |
| 3 | T | Seasoned rice vinegar |
| 1 | T | Orange juic |
| 1/4 | t | Salt |
| 1/4 | t | Dijon mustard |
| 2 | Knob onions or small leeks | |
| 2 | T | All-purpose flour |
| 1/2 | t | Ground ginger |
| 1/2 | t | Salt |
| Vegetable oil for frying | ||
| 1 | Whole smoked chicken | |
| 12 | c | Mixed green |
| 2 | T | Fresh cilantro or parsley |
| minced | ||
| 1/2 | c | Cantaloupe, peeled diced |
| 2 | c | Papaya, peeled diced |
| 3 | T | Toasted chopped walnuts |
| Freshly ground black pepper |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 523
Calories From Fat: 305
Total Fat: 35.8g
Cholesterol: 14.7mg
Sodium: 761.2mg
Potassium: 1119mg
Carbohydrates: 51.4g
Fiber: 9.4g
Sugar: 26.4g
Protein: 10.7g