Name: Salpicao-Idaho and Chicken Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3 whole chicken breasts (boned); 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); 4-5 pounds Idaho Russet potatoes (peeled, grated, patted dry); 1/2-3/4 cup mayonnaise; Salt and pepper to taste

Salpicao-Idaho and Chicken Salad

Prep Time 20

Cook Time 10

Total Time 30

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Servings

Ingredients

3 whole chicken breasts boned
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
4-5 pounds Idaho Russet potatoes peeled, grated, patted dry
1/2-3/4 cup mayonnaise
Salt and pepper to taste

Instructions

Preparation

1 Marinate chicken with onion, olive oil, garlic, paprika and pepper2 Grill breast. Cut into thin slices. 3 Combine green beans, carrots, red onion and chicken and parsley.4 Fry potatoes at 375 degrees F until golden brown. Drain on paper towels.5 Toss all ingredients with mayonnaise. Add salt and pepper to taste. Garnish with cilantro leaves if desired.
Source: Idaho Potato Commission