Salpicao - Chicken And Fried Potato Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 5 |
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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... Ingredients:
3 whole boneless chicken breasts |
1 medium onion, minced |
2 tablespoons olive oil |
3 cloves garlic, minced |
1 tablespoon paprika |
coarse ground black pepper, to taste |
1 pound green beans, trimmed, cut in 1/4 inch pieces |
2 pounds carrots, peeled and grated |
1 red onion cut in thin rounds |
1/3 cup parsley, chopped ( i like using cilantro in place of or in a combination with the parsley) |
4-5 pounds potatoes, peeled, grated, patted dry |
oil for frying |
1/2-3/4 cup mayonnaise |
salt and pepper to taste |
parlsey and/or cilantro to garnish (optional) |
Directions:
1. Marinate chicken with onion, olive oil, garlic, paprika and pepper for at least two hours.
2. Grill breast. Cut into thin slices. (Broiling works well, too - but nothing beats the grilled flavor.)
3. Combine green beans, carrots, red onion and chicken and parsley/cilantro.
4. 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.)
5. Fry potatoes until golden brown. Drain on paper towels.
6. Toss all ingredients with mayonnaise. Add salt and pepper to taste.
7. Garnish with parsley/cilantro leaves if desired.
8. Makes 5 servings.
9. ****
10. 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.
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