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Salpacio Salad

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Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min

Ingredients

Amount Measure Ingredient Features
3 each chicken breast halves, boneless, skinless Camera
2 each red onion
peeled and cut into 1/4-inch thick rings
Camera
1 x olive oil
as needed
* Camera
1 x salt
as needed
* Camera
1 x black pepper
freshly ground, as needed
* Camera
¼ cup parsley leaves
chopped fresh
Camera
¼ cup scallions, spring or green onions
thinly sliced
Camera
2 cups mayonnaise, fat free
good quality
¼ cup chicken broth, low salt Camera
2 tablespoons white wine vinegar Camera
3 cloves garlic
chopped
Camera
2 tablespoons paprika
spanish
Camera
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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 267g (9.4 oz)
Amount per Serving
Calories 194 20% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 720mg 30%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 15%
Sugars g
Protein 31g
Vitamin A 26% Vitamin C 20%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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