Chicken Salad W/ Roasted Peaches In Vidalia Towers

• For vidalia onion towers:
• 2 vidalia onions, sliced into 1/2"-3/4" wide rings
• 5-6 cups peanut or canola oil, for frying
• 3 cups rice flour
• 1 cup cold seltzer water
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 1 T seasoned salt
• For roasted peaches:
• 4 ripe peaches, peeled and cut into eighths (reserve 2 for presentation, 2 for use in chicken salad)
• 1 T. honey
• 4 T. olive oil
• For Peach Poppy Seed Dressing & Salad:
• 2 cups arugula
• 3/4 cup sugar
• 1 Tablespoon grainy mustard
• 1 teaspoon kosher salt
• 1/3 cup cider vinegar
• 1/2 vidalia onion, grated finely
• 1 cup vegetable oil
• 1 1/2 tablespoons poppy seeds
• 1 ripe peach, peeled & chopped
• For chicken salad:
• 2 cups cooked chicken, diced (to simplify the recipe, use prepared rotisserie chicken meat)
• 1/4 cup finely chopped shallot
• 1/4 cup scallions, sliced on the bias
• 1/2 cup toasted, chopped pecans
• 1/3-1/2 cup Peach Poppy Seed Dressing (Recipe follows)
• 2 roasted peaches, cut into medium dice (Recipe follows)
• 1 rib celery, sliced on the bias
• Garnish: 1/2 cup Blue cheese crumbles

1. For roasted peaches:
2. Heat oven to 500u0b0 F. Line a baking sheet with aluminum foil. In a small bowl, combine olive oil and honey. Brush the peaches with the oil and place them on the foil. Roast for 15-20 minutes, turning once. Transfer the peaches to another surface for cooling.
3. For peach poppy seed dressing:
4. Blend all ingredients (except arugula) in a blender or food processor until well mixed. Just before serving, toss arugula with about 1/4 cup dressing and season with salt/pepper as desired.
5. For chicken salad:
6. Combine all ingredients in a medium bowl. Add additional dressing if necessary to make a moist, but not wet, consistency. Reserve for later.
7. For vidalia onion ring towers:
8. Combine the rice flour, seltzer water, salt and pepper in a medium bowl, and whisk to form a smooth paste. If the batter is too thick, add a little more seltzer water. Combine the flour and seasoning salt in a shallow bowl. Using the large onion rings from the outer skins, dredge in the seasoned flour, shake lightly, and then cover in the batter, shaking to remove excess. (Save the remaining onion rings for another purpose). Heat the oil in a large, deep pot or electric fryer to 350 degrees. Gently add the onion, and cook, turning until golden on all sides, about 2-3 minutes. Drain on paper towels and season with salt and pepper as necessary. Reserve until just before use.
9. To assemble: Stack 3-4 onion rings in the center of a plate to form a "tower." Loosely bunch 1/4 of the dressed arugula and gently stuff the open tower top with the arugula so that it sticks out from the top of the onion ring tower. Place a scoop of chicken salad on the side of the onion ring tower (or several small scoops spaced out around the plate). Fan out a 1/4 of the remaining roasted peach slices, and sprinkle 2 T blue cheese atop and around each plate before presentation.

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Taken from www.epicurious.com/recipes/member/views/chicken-salad-w-roasted-peaches-in-vidalia-towers-1206455 (may not work)