Recipe

Salpicao Brazilian Salad Recipe

Add Step-by-Step Photos	Pinotnoir / All my dishes 1 month, 4 weeks ago This salad is the salad to end all salads. It takes some time and effort but is an impressive mix of meat, fruit and vegetables and will please any crowd. Prep:120m Cook:30m Servings:8	Pinotnoir
	salad

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Fans

victoriare

choclytcan

ttaaccoo

Ingredients

1.5-2 lbs. boneless/skinless chicken breast sliced half inch thick

1 large or two small red onions

1 Spanish onion

1 cup frozen peas

1 cup frozen/fresh green beans

1/2 cup raisins

1 gala or fuji apple

some olive oil

3 carrots

4 potatoes

1/2 cup cilantro

4 cloves garlic chopped

2 T white wine vinegar

1/4 cup fresh parsley

4-5 scallions

1/4 cup low sodium chicken broth

Vegetable oil for frying

1 cup good quality or homemade mayonnaise

2 T Spanish paprika

fresh ground pepper to taste

1 bottle of your favorite beer (optional)

Directions

Marinate chicken in enough olive oil, crushed garlic, paprika, pepper, and shredded or finely chopped Spanish onion for at least two hours

Grill chicken for 4 minutes on each side - do not over grill them

Place toothpicks through side of red onion every 1/2 inch then cut between toothpicks to make 1/2 slices - (toothpicks hold onion together)

Oil the onions and Grill with the chicken and drink the beer while grilling

You can grill the chicken the night before - chill while preparing the salad

Thaw the peas by placing in warm water

Peel and shred the carrots and blanch for 1 minute - set aside

Cut green beans in pieces 1/4 to 1/2 and blanch 2 minutes - set aside

Cut red onions in smaller pieces and set aside

Pull apart the grilled chicken breast by hand and place in large bowl

Chop cilantro and add to chicken with a clove of chopped garlic

Core the apple and cut into 1/2 pieces

Combine shredded carrots, green beans, peas, onions, raisins, and apple with the chicken mixture and toss. Add a dash or two of salt and fresh pepper to taste. If you feel bold, add some Cheyenne pepper to your liking - your guests won't mind. If you feel you must, add some Lawry's seasoning instead while tossing about.

Heat 2" of vegetable oil in a stock pot or use an electric fryer like a frydaddy and heat oil to 375 degrees F.

Place the broth, vinegar, garlic, 1 Tablespoon paprika in a medium bowl, then add mayonnaise and whisk until smooth

Shred potatoes on a towel and pat dry in 1 potato batches. Make sure you remove most of the moisture from the shredded potatoes with the towel!

Fry the potatoes until golden brown and place on paper towels to remove excess oil.

Plate up the salad mixture and drizzle mayo dressing over salads. Sprinkle fried potato sticks on top and garnish with fresh parsley sprigs and serve.

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