0.0 0

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

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


  • 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


  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

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

You May Also Like


462313 2013-12-06 George Mavrothalassitis spring|summer|salads|4|6|fast|no-cook|weeknight-dinner|lunch april-1999,george mavrothalassitis,chicken salad,main course salad,smoked chicken,entree salad recipes,smoked-chicken-salad-with-baby-greens 462313