Salpacio Salad (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Ingredients:
3 (8-ounce) boneless skinless, chicken breasts |
2 red onions, peeled and cut into 1/4-inch thick rings |
olive oil |
salt and freshly ground black pepper |
3 carrots, peeled and shredded |
1/4 cup chopped fresh parsley leaves |
1/4 cup thinly sliced scallions |
2 cups good quality mayonnaise |
1/4 cup low-sodium chicken broth |
2 tablespoons white wine vinegar |
3 cloves garlic, chopped |
2 tablespoons spanish paprika |
1 bag high-quality vegetable chip sticks (recommended: terra sticks) |
Directions:
1. 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.
2. 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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