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Salpicao Salad

This delightful Brazilian salad features shredded chicken and crispy fried potatoes. You can prepare the chicken a day in advance, but the fried potatoes should be added just before serving so that they stay crisp.

  • servings: 6

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Ingredients

  • 2 medium onions
  • 2 tablespoons extra-virgin olive oil
  • 3 whole chicken breasts
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 1 tablespoon sweet paprika
  • 1/3 cup roughly chopped fresh flat-leaf parsley
  • 3 scallions, white and light-green parts only, chopped
  • 1 pound green beans, trimmed
  • 2 pounds carrots
  • 5 pounds white potatoes
  • Vegetable oil, for frying
  • 1/2 cup Homemade Mayonnaise, or prepared

Directions

  1. Step 1

    Peel and mince 1 onion, and set aside.

  2. Step 2

    In a large, heavy pot, heat olive oil over medium heat. Add chicken breasts; brown on each side for 10 minutes. Add garlic; saute 1 minute. Stir in 1 teaspoon salt, 1 teaspoon pepper, reserved minced onion, and paprika. Saute until onion becomes soft, 3 to 4 minutes. Add 3 cups water; bring to a boil. Reduce heat; cover, and simmer for 30 minutes.

  3. Step 3

    Add parsley and scallions; simmer until softened, about 5 minutes more. Transfer chicken to a large bowl to cool. Strain cooking liquid; pour over chicken. Working over the bowl, remove meat from bones; discard skin and bones. Using your fingers, shred meat. Cover, and chill 30 minutes.

  4. Step 4

    Cut beans into 1/4-inch-long pieces. Place in a bowl; set aside. Wash, peel, and grate carrots. Place in another bowl; set aside. Bring a large pot of salted water to a boil. Blanch cut beans until just tender, about 2 minutes. Remove beans from water using a slotted spoon. Place in bowl of ice water to cool. Remove from water, and set aside. Return salted water to a boil. Blanch carrots, until just wilted, about 1 minute. Remove with a slotted spoon, and place in a bowl of ice water to chill. Drain carrots, and set aside. Slice remaining onion into thin rounds. Place in a third bowl; cover, and set aside.

  5. Step 5

    Wash and peel potatoes. Place in a large bowl; cover with cold water. Set aside.

  6. Step 6

    Cover bottom of a medium stockpot with 2 inches of vegetable oil. Heat oil until a frying thermometer registers 375 degrees.Grate a potato over a towel, pat dry, and immediately place in hot oil. Fry until golden brown. Using a slotted spoon, remove potato from oil, and transfer to a large paper-towel-covered surface; drain. Repeat with remaining potatoes, adding vegetable oil if necessary.

  7. Step 7

    In a large serving bowl, toss all reserved ingredients with mayonnaise. Season with salt and pepper, and serve.

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Reviews (2)

  • 17 Jun, 2010

    This is a fabulous dish! I have served it on a couple of occassions, and it was a hit! I had seen it on a Martha Show back in 2000 I believe, and have searched for it ever since. I have always made it based on the notes i took while watching the show, but having it in print is awesome! It does indeed take some time to prep the potatoes and fry them, but believe me, its well worth it, especially since its so delicious and you will be a unique dish to bring to a potluck or other events!

  • 9 Jul, 2008

    I first got this recipe around April 2000 from one of Martha's shows. I've used it for entertaining quit often. I have prepared it for others who entertain as well. It has been a hit every time. A little time consuming with the potatoes but fun.