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Ingredientes
- 1/3 c. Walnut oil
- 2Â 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 possibly small leeks
- 2 Tbsp. All-purpose flour
- 1/2 tsp Grnd ginger
- 1/2 tsp Salt
- Â Â Vegetable oil for frying
- 1 whl smoked chicken
- 12 c. Mixed green
- 2 Tbsp. Fresh cilantro or possibly parsley, chopped
- 1/2 c. Cantaloupe, peeled, diced
- 2 c. Papaya, peeled, diced
- 3 Tbsp. Toasted minced walnuts
- Â Â Freshly grnd black pepper
Direcciones
- Preparation Time: 35 min.
- Cooking Time: 5 min.
- 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 warm, add in onions; fry till crisp and light brown, about 1 minute. Drain on paper towels. Hold for up to 2 hrs at room temperature.
- 4. For salad, remove meat from chicken, discarding skin, fat and bones. Arrange ingredients on greens, top with dressing and onions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 4 servings | |
| Calories 957 | |
| Calories from Fat 670 | 70% |
| Total Fat 74.88g | 94% |
| Saturated Fat 15.76g | 63% |
| Trans Fat 0.22g | |
| Cholesterol 231mg | 77% |
| Sodium 660mg | 28% |
| Potassium 773mg | 22% |
| Total Carbs 9.73g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 4.16g | 3% |
| Protein 58.61g | 94% |
