Salpicao-Idaho and Chicken Salad
Servings
5 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