Smoked Chicken Salad With Tropical Fruits Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
DRESSING
ONIONS
SALAD
1/3 cup: Walnut oil,
2 1/2 tbsp: Vegetable oil,
3 tbsp: Seasoned rice vinegar,
1 tbsp: Orange juic,
1/4 tsp: Salt,
1/4 tsp: Dijon mustard,
2 Knob: onions or small leeks,
2 tbsp: All-purpose flour,
1/2 tsp: Ground ginger,
1/2 tsp: Salt,
Vegetable oil for frying,
1: Whole smoked chicken,
12 cup: Mixed green,
2 tbsp: Fresh cilantro or parsley, minced
1/2 cup: Cantaloupe, peeled, diced
2 cup: Papaya, peeled, diced
3 tbsp: Toasted chopped walnuts,
Freshly ground black pepper,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp