Advertisement

Smoked chicken and cantaloupe salad

Time 20 minutes
Yields Serves 4
Smoked chicken and cantaloupe salad
(Gary Friedman / Los Angeles Times)
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.

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.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.