Smoked Chicken Salad with Tropical Fruits - serve 4

Dressing:
1/3 cup Walnut oil
2 1/2 tbsp Vegetable oil
3 tbsp Seasoned rice vinegar
1 tbsp Orange juice
1/4 tsp Salt
1/4 tsp Dijon mustard
Onions:
2 Knob onions or small leeks
2 tbsp all-purpose flour
1/2 tsp ground ginger
1/2 tsp salt
Vegetable oil for frying

Salad:
1 whole smoked chicken
12 cup mixed greens
2 tbsp fresh cilantro or parsley minced
1/2 cup cantaloupe, peeled, diced
1/2 cup papaya, peeled, diced
3 tbsp toasted chopped walnuts
Freshly ground black pepper

For dressing, combine all ingredients in a jar with a tight-fitting lid. Shake well before using.
For onions, trim coarse green tops; cut bulbs into julienne strips.
Combine in a plastic bag with flour, ginger and salt; shake to coat.
Heat 1 inch of vegetable oil in a heavy saucepan. When hot, add onions; fry until crisp and light brown, about 1 minute. Drain on paper towels.
Hold for up to 2 hours at room temperature.
For salad, remove meat from chicken, discarding skin, fat and bones.
Arrange ingredients on greens, top with dressing and onions.