Recipes Smoked Chicken Salad with Baby Greens Be the first to rate & review! 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. More Terrific Salads By George Mavrothalassitis Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 to 6 Ingredients 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 Directions 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. 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. Rate it Print