Recipe - Smoked Chicken Salad With Tropical Fruits

DRESSING
1/3 cup Walnut oil
2 One half tablespoon Vegetable oil
3 tablespoon Seasoned rice vinegar
1 tablespoon Orange juic
One fourth teaspoon Salt
One fourth teaspoon Dijon mustard

ONIONS
2 Knob onions or small leeks
2 tablespoon Allpurpose flour
One half teaspoon Ground ginger
One half teaspoon Salt

SALAD
Vegetable oil for frying
1 Whole smoked chicken
12 cup Mixed green
2 tablespoon Fresh cilantro or parsley;
minced
One half cup Cantaloupe; peeled, minced
2 cup Papaya; peeled, minced
3 tablespoon Toasted chopped walnuts
Freshly ground black pepper

Preparation time: 35 minutes. Cooking time: 5 minutes. 1. For dressing,
combine all ingredients in a jar with a tightfitting 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