Salpacio Salad

Name: Salpacio Salad
Ingredients: 3 (8-ounce) boneless skinless, chicken breasts; 2 red onions, peeled and cut into 1/4-inch thick rings; Olive oil; Salt and freshly ground black pepper; 3 carrots, peeled and shredded; 1/4 cup chopped fresh parsley leaves; 1/4 cup thinly sliced scallions; 2 cups good quality mayonnaise; 1/4 cup low-sodium chicken broth; 2 tablespoons white wine vinegar; 3 cloves garlic, chopped; 2 tablespoons Spanish paprika; 1 bag high-quality vegetable chip sticks (recommended: Terra Sticks)

13 ingredients

9 steps

Ingredients

3 (8-ounce) boneless skinless, chicken breasts
2 red onions, peeled and cut into 1/4-inch thick rings
Olive oil
Salt and freshly ground black pepper
3 carrots, peeled and shredded
1/4 cup chopped fresh parsley leaves
1/4 cup thinly sliced scallions
2 cups good quality mayonnaise
1/4 cup low-sodium chicken broth
2 tablespoons white wine vinegar
3 cloves garlic, chopped
2 tablespoons Spanish paprika
1 bag high-quality vegetable chip sticks (recommended: Terra Sticks)

Directions

1

Heat grill to high.
2

Brush chicken and onions on both sides with oil and season with salt and pepper.
3

Grill chicken for 4 minutes on each side or until slightly charred and just cooked through.
4

Remove to a plate, loosely tent with foil and let rest 5 minutes before thinly slicing.
5

Grill onions for 3 to 4 minutes per side or until slightly charred and just cooked through.
6

Place the chicken and onion rings in a large bowl and add the carrots, parsley, and scallions.
7

Place the mayonnaise, broth, vinegar, garlic, paprika, salt, and pepper in a food processor and process until smooth.
8

Pour the mayonnaise mixture over the chicken and gently toss to combine.
9

Transfer the mixture to a platter, top with vegetable chip sticks, and serve.