Salpicao - Chicken And Fried Potato Salad
From lunasea 16 years ago
- 30 minutes to make
- Serves 5
This is a delightful and hearty chicken salad packed with flavor and crunch from the carrots, green beans, red onion and fried grated potatoes. It is one of my favorite salads ever! Enjoy. **NOTE: Be sure to use the proper size pan to brown your grated potatoes. Read more The oil only needs to be about half the depth of the pan or so, as the moisture in the patted-dry potatoes will make the oil surprisingly expand - a lot.. No one likes cleaning up a hot oil boil over - or getting burned. Ouch! I have a hand-written adapted version of this recipe, but I'm thinking I saw it originally in a Martha Stewart cookbook from over 15 years ago... See less
Ingredients
- 3 whole boneless chicken breasts shopping list
- 1 medium onion, minced shopping list
- 2 tablespoons olive oil shopping list
- 3 cloves garlic, minced shopping list
- 1 tablespoon paprika shopping list
- Coarse ground black pepper, to taste shopping list
- **** shopping list
- 1 pound green beans, trimmed, cut in 1/4 inch pieces shopping list
- 2 pounds carrots, peeled and grated shopping list
- 1 red onion cut in thin rounds shopping list
- 1/3 cup parsley, chopped ( I like using cilantro in place of or in a combination with the parsley) shopping list
- **** shopping list
- 4-5 pounds potatoes, peeled, grated, patted dry shopping list
- oil for frying shopping list
- **** shopping list
- 1/2-3/4 cup mayonnaise shopping list
- salt and pepper to taste shopping list
- Parlsey and/or cilantro to garnish (optional) shopping list
How to make it
- Marinate chicken with onion, olive oil, garlic, paprika and pepper for at least two hours.
- Grill breast. Cut into thin slices. (Broiling works well, too - but nothing beats the grilled flavor.)
- Combine green beans, carrots, red onion and chicken and parsley/cilantro.
- Heat oil to 375 degrees F - making sure the oil fills only about half the depth of the pan you use. (See NOTE in intro.)
- Fry potatoes until golden brown. Drain on paper towels.
- Toss all ingredients with mayonnaise. Add salt and pepper to taste.
- Garnish with parsley/cilantro leaves if desired.
- Makes 5 servings.
- ****
- ALTERNATE SERVING IDEA: Toss chicken, beans, carrots, red onion and parsley with mayonnaise. Mound in center of plate. Surround with fried potatoes or place fried potatoes on top of chicken salad mixture and garnish with parsley/cilantro sprigs.
The Rating
Reviewed by 8 people-
Oh my gosh, this looks sooooooooooo good. I honestly can taste it now. Thank you for the recipe.
lor
in Toronto loved it
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This does sound good, mouth is watering! Saving this and gets a 5 from me. Thanks for your comment and rating on my cavatini. I'm so glad it brought back a memory and put a smile on your face!
kimmer
in Dunedin loved it
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As I read through all the flavours, textures....YUM!! Wonderful post, very unique :)
kukla
in Barrie, Ontario loved it
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