Salpacio Salad Recipe

Name: Salpacio Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Heat grill to high.
2
Brush chicken and onions on both sides with oil and season with salt and pepper.
3
Grill chicken for 4 minutes on each side or until slightly charred and just cooked through.
4
Remove to a plate, loosely tent with foil and let rest 5 minutes before thinly slicing.
5
Grill onions for 3 to 4 minutes per side or until slightly charred and just cooked through.
6
Place the chicken and onion rings in a large bowl and add the carrots, parsley, and scallions.
7
Place the mayonnaise, broth, vinegar, garlic, paprika, salt, and pepper in a food processor and process until smooth.
8
Pour the mayonnaise mixture over the chicken and gently toss to combine.
9
Transfer the mixture to a platter, top with vegetable chip sticks, and serve.

1047

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Salpacio Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salpacio Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions