Salpacio Salad

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  • Level: Easy
  • Total: 33 min
  • Prep: 15 min
  • Cook: 18 min
  • Yield: 4 to 6 servings
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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. Brush chicken and onions on both sides with oil and season with salt and pepper. Grill 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. Grill 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 scallions.
  2. 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.