Salpacio Salad
If you want to add more gluten free, dairy free, and whole 30 recipes to your recipe box, Salpacio Salad might be a recipe you should try. This recipe covers 27% of your daily requirements of vitamins and minerals. This main course has 826 calories, 28g of protein, and 73g of fat per serving. This recipe serves 6. This recipe from Foodnetwork requires carrots, parsley leaves, vegetable chip sticks, and scallions. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 33 minutes. If you like this recipe, take a look at these similar recipes: kachumber salad or kuchumber salad – indian vegetable salad, kachumber salad or kuchumber salad – indian vegetable salad, and kachumber salad or kuchumber salad – indian vegetable salad.
Instructions
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.
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.