Salpacio Salad
.
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each | chicken breast halves, boneless, skinless |
|
| 2 | each |
red onion
peeled and cut into 1/4-inch thick rings |
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
salt
as needed |
*
|
| 1 | x |
black pepper
freshly ground, as needed |
*
|
| ¼ | cup |
parsley leaves
chopped fresh |
|
| ¼ | cup |
scallions, spring or green onions
thinly sliced |
|
| 2 | cups |
mayonnaise, fat free
good quality |
|
| ¼ | cup | chicken broth, low salt |
|
| 2 | tablespoons | white wine vinegar |
|
| 3 | cloves |
garlic
chopped |
|
| 2 | tablespoons |
paprika
spanish |
|
| 1 | x |
vegetables
chip sticks, 1 bag |
* |
Trans-fat Free, Good source of fiber
Directions
Heat grill to high. Brush chicken and onions on both sides with oil and season with salt and pepper.
Grill chicken for 4 minutes on each side or until slightly charred and just cooked through.
Remove to a plate, loosely tent with foil and let rest 5 minutes before thinly slicing.
Grill onions for 3 to 4 minutes per side or until slightly charred and just cooked through.
Place the chicken and onion rings in a large bowl and add the carrots, parsley, and scallions.
Place the mayonnaise, broth, vinegar, garlic, paprika, salt, and pepper in a food processor and process until smooth.
Pour the mayonnaise mixture over the chicken and gently toss to combine.
Transfer the mixture to a platter, top with vegetable chip sticks, and serve.
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