Salpacio Salad

Here's one of Bobby Flay's recipes I made for Will on Sunday. (My own notes are at the bottom)


Salpacio Salad


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 (smoked paprika)
1 bag high-quality vegetable chip sticks (recommended: Terra Sticks)


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.

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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--I ended up having to grill the onions on a piece of foil on the grill because all the rings came apart and its hard to grill a pile of onion rings on a grill grate, but they turned out fine.
--Again with the onions - having both grilled red onions and scallions was just a little too much onion - I would reduce the amount of one or both of them.
--I also chopped up some carrots in my food processor and then added them to the mayo dressing (a sneaky way to get more veggies into the meal).
--I couldn't find the Terra brand veggie sticks (the ones I did find were not really all that good for you) but I did get Terra brand red potato and fine herb chips, which were excellent.