Salpacio Salad

4.6(14)

by Bobby Flay·published 2016-11-18

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BrazilianMain Dish

Servings

(4–6)

Total time

—

Calories / serving

789 kcal

Ingredients (13)

serves

3 (8-ounce) boneless skinless, chicken breasts
2 red onions, peeled and cut into 1/4-inch thick ringsred-onion
Olive oilolive-oil
Salt and freshly ground black peppersalt-and-pepper
3 carrots, peeled and shreddedcarrot
1/4 cup chopped fresh parsley leavesparsley
1/4 cup thinly sliced scallionsscallion
2 cups good quality mayonnaisemayonnaise
1/4 cup low-sodium chicken brothchicken-broth
2 tablespoons white wine vinegarwhite-wine-vinegar
3 cloves garlic, choppedgarlic
2 tablespoons Spanish paprikapaprika
1 bag high-quality vegetable chip sticks (recommended: Terra Sticks)

Instructions (2 steps)

01Heat 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.

02Place 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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