Salpicao Brazilian Salad
From pinotnoir 15 years agoIngredients
- 1.5-2 lbs. boneless/skinless chicken breast sliced half inch thick shopping list
- 1 large or two small red onions shopping list
- 1 spanish onion shopping list
- 1 cup frozen peas shopping list
- 1 cup frozen/fresh green beans shopping list
- 1/2 cup raisins shopping list
- 1 gala or fuji apple shopping list
- some olive oil shopping list
- 3 carrots shopping list
- 4 potatoes shopping list
- 1/2 cup cilantro shopping list
- 4 cloves garlic chopped shopping list
- 2 T white wine vinegar shopping list
- 1/4 cup fresh parsley shopping list
- 4-5 scallions shopping list
- 1/4 cup low sodium chicken broth shopping list
- vegetable oil for frying shopping list
- 1 cup good quality or homemade mayonnaise shopping list
- 2 T Spanish paprika shopping list
- fresh ground pepper to taste shopping list
- 1 bottle of your favorite beer (optional) shopping list
How to make it
- 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.
People Who Like This Dish 4
- victoriaregina USA, VA
- ttaaccoo Buffalo, NY
- choclytcandy Dallas, Dallas
- crazeecndn Edmonton, CA
- mbeards2 Omaha, NE
- pinotnoir HESPERIA, MI
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The Rating
Reviewed by 3 people-
super!
victoriaregina in USA loved it
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Sounds fab! When and Where is the Party?!!!55555555555555555
ttaaccoo in Buffalo loved it
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