Salpacio salad

  • 3 (250g) boneless skinless, chicken breasts
  • 2 red onions, peeled and cut into 1-cm thick rings
  • Olive oil
  • Salt and freshly ground black pepper
  • 3 carrots, peeled and shredded
  • 10g chopped fresh parsley leaves
  • 10g thinly sliced spring onions
  • 500ml good quality mayonnaise
  • 60ml low-sodium chicken broth
  • 2 tbsp white wine vinegar
  • 3 cloves garlic, chopped
  • 2 tbsp Spanish paprika
  • 1 bag high-quality vegetable chip sticks
1) Heat griddle to high. Brush chicken and onions on both sides with oil and season with salt and pepper. Griddle 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.

2) Griddle 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 spring onions.

3) 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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