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Smoked Chicken and Lobster Salad with Walnut Oil Dressing

Russ Myers


Something light for that special evening.

★★★★★ 2 votes
4 servings
50 Min
No-Cook or Other


1/2 cucumber, peeled, seeded, and cut into sticks
cucumber peel, julienned
4 spring onions, cut to same length as cucumber sticks
1 head chicory, julienned just before use
3 tomatoes, peeled, seeded, and julienned
rind of one lemon, blanched and julienned (reserve juice of lemon for dressing)
1 smoked chicken breast, skinned, boned, and julienned
1 lb. lobster tail, cooked, shelled, and diced
white pepper
Walnut oil dressing:
4 oz. walnut oil
4 oz. peanut oil
2 tsp. Dijon mustard
1 shallot, finely chopped
1 clove garlic, finely chopped
juice of 1 lemon
3 Tbs. champagne vinegar
1 bay leaf
1 sprig tarragon
salt and black pepper
1/4 tsp. sugar


1Sprinkle salt over cucumber sticks. After 50 minutes, drain and rinse to remove excess salt. Dry on paper towel. Toss all ingredients in walnut oil dressing (below) and season. Divide among 4 small bowls. Walnut Oil Dressing: Blend all ingredients with hand whisk. Let settle for up to 24 hours. Pass through a fine sieve. Whisk before using. (A hazelnut oil dressing can be made in the same way, using hazelnut oil instead of walnut.)

About this Recipe

Course/Dish: Chicken Salads
Main Ingredient: Chicken
Regional Style: American
Other Tag: Heirloom