Smoked Chicken Salad with Baby Greens

At his brand-new Honolulu restaurant, Chef Mavro, George Mavrothalassitis prepares this extraordinarily simple salad with smoked duck, which you can use here instead of the chicken.

Slideshow: More Terrific Salads

  • Servings: 4 TO 6

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  • 1 pound medium asparagus, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 tablespoon minced shallots
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon five-spice powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 8 cups (packed) mixed baby greens, such as frisée and lolla rosa
  • 1 pound smoked chicken breast, skin removed, thinly sliced
  • 4 plum tomatoes, quartered, or 8 cherry tomatoes, halved

How to make this recipe

  1. In a medium saucepan of boiling salted water, cook the asparagus until just tender, about 4 minutes. Drain, refresh under cold water and pat dry with paper towels. Cut the asparagus into 2-inch pieces.

  2. In a small bowl, combine the olive oil, vinegar, shallots, mustard, five-spice powder, salt and pepper. In a large bowl, toss the mixed greens, sliced chicken, tomatoes and asparagus. Add the dressing, toss well and serve.

Suggested Pairing

A round, fruity California Chardonnay will complement the smoky chicken.

Contributed By Published April 1999

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