SMOKED CHICKEN AND CANTALOUPE SALAD
Jul. 21st, 2013 07:04 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksSMOKED CHICKEN AND CANTALOUPE SALAD
Total time: 20 minutes; servings: 4
Note: Whole smoked chickens are available at some fancy grocery stores and delis. If you can’t find a whole smoked chicken, use a rotisserie chicken instead.
1 tablespoon minced shallots
2 tablespoons Champagne vinegar
1/2 pound shredded smoked chicken
3/4 pound diced cantaloupe
1 tablespoon oil
Pinch of salt
2 ounces (4 generous cups) torn arugula
Freshly ground black pepper
1. In a small bowl, combine the shallots and the vinegar, and set aside to steep for at least 5 minutes while you’re preparing the rest of the ingredients.
2. Combine the chicken and the cantaloupe in a serving bowl, and set aside until ready to serve.
3. When ready to serve, whisk the oil into the vinegar mixture to make a smooth emulsion. Season with a pinch of salt.
4. Add the arugula to the chicken and cantaloupe. Pour dressing over the mixture and stir gently to ensure that everything is evenly coated. Finish with a good grinding of freshly ground black pepper to taste.
Nutrition per serving: 161 calories; 15 grams protein; 9 grams carbohydrates; 1 gram fiber; 7 grams fat; 1 gram saturated fat; 43 mg cholesterol; 7 grams sugar; 96 mg sodium.
Total time: 20 minutes; servings: 4
Note: Whole smoked chickens are available at some fancy grocery stores and delis. If you can’t find a whole smoked chicken, use a rotisserie chicken instead.
1 tablespoon minced shallots
2 tablespoons Champagne vinegar
1/2 pound shredded smoked chicken
3/4 pound diced cantaloupe
1 tablespoon oil
Pinch of salt
2 ounces (4 generous cups) torn arugula
Freshly ground black pepper
1. In a small bowl, combine the shallots and the vinegar, and set aside to steep for at least 5 minutes while you’re preparing the rest of the ingredients.
2. Combine the chicken and the cantaloupe in a serving bowl, and set aside until ready to serve.
3. When ready to serve, whisk the oil into the vinegar mixture to make a smooth emulsion. Season with a pinch of salt.
4. Add the arugula to the chicken and cantaloupe. Pour dressing over the mixture and stir gently to ensure that everything is evenly coated. Finish with a good grinding of freshly ground black pepper to taste.
Nutrition per serving: 161 calories; 15 grams protein; 9 grams carbohydrates; 1 gram fiber; 7 grams fat; 1 gram saturated fat; 43 mg cholesterol; 7 grams sugar; 96 mg sodium.
