WHAT CAN WE DO WITH SMOKED CHICKEN, TURKEY, DUCK, OR PHEASANT?
A SALAD USING EXOTIC FRUIT GIVES A GREAT CONTRAST TO THE FLAVORFUL SMOKED POULTRY.
8 to 10 oz. smoked chicken or turkey breast
1 carambola (starfruit), sliced, any seeds removed
1 papaya, peeled, seeded, sliced
2 fresh figs, quartered
1 mango, peeled, sliced (pit removed)
1/4 cup sunflower oil
1 tablespoon sherry vinegar
Pinch of apple pie spice
1 tablespoon chopped preserved ginger
Slice chicken or turkey. Arrange meat slices, carambola slices, papaya slices, and figs on 4 plates. Dice half the mango and arrange it on plates. Place the remaining mango in a blender with oil, vinegar, and spice. Process until smooth. Drizzle over salads (or spoon in the center of salads). Garnish with ginger. Makes 4 servings.
(Source: The Book of Salads, HP Books)
