Chicken With A Fruity Salad
|Smoked chicken||3 Pound|
|Honeydew melon||1 Pound (1 Small Piece)|
|Sweet red pepper||1|
|Fresh blue figs/8 ounce canned green figs||6|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Salt||1 1⁄2 Pinch (Generous Pinch)|
|Powdered ginger||1 Pinch (Generous Pinch)|
|Fresh rosemary sprig||1|
Preheat the oven or the broiler to 425°.
Cut the chicken into 8 pieces and heat about 10 minutes in the oven or the broiler.
Halve the melon, remove the seeds and cut out the flesh with a teaspoon in small oval shapes.
Wash and dry the celery, remove the thicker strings and cut into thin slices.
Dice the red pepper in 1/2-inch cubes.
Peel and quarter the figs.
Mix the melon with the celery, pepper and lemon juice.
Whip the cream.
Before it is stiff stir in the ginger powder and salt and mix into the salad.
Rinse the sprig of rosemary, pat it dry, remove the needles, chop and sprinkle over the salad.