Salpacio Salad Recipe

Name: Salpacio Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 each chicken breast halves, boneless, skinless; 2 each red onion peeled and cut into 1/4-inch thick rings; 1 x olive oil as needed; 1 x salt as needed; 1 x black pepper freshly ground, as needed; 1/4 cup parsley leaves chopped fresh; 1/4 cup scallions, spring or green onions thinly sliced; 2 cups mayonnaise, fat free good quality; 1/4 cup chicken broth, low salt; 2 tablespoons white wine vinegar; 3 cloves garlic chopped; 2 tablespoons paprika spanish; 1 x vegetables chip sticks, 1 bag

Servings: persons

3 each chicken breast halves, boneless, skinless
2 each red onion peeled and cut into 1/4-inch thick rings
1 x olive oil as needed
1 x salt as needed
1 x black pepper freshly ground, as needed
1/4 cup parsley leaves chopped fresh
1/4 cup scallions, spring or green onions thinly sliced
2 cups mayonnaise, fat free good quality
1/4 cup chicken broth, low salt
2 tablespoons white wine vinegar
3 cloves garlic chopped
2 tablespoons paprika spanish
1 x vegetables chip sticks, 1 bag

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.

1251

kcal

Calories

120

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 each chicken breast halves, boneless, skinless, 2 each red onion peeled and cut into 1/4-inch thick rings, 1 x olive oil as needed, 1 x salt as needed, 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