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Salpicao-Idaho and Chicken Salad


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Salpicao-Idaho and Chicken Salad


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Salpicao-Idaho and Chicken Salad


  • Prep Time : 20 min
  • Cook Time : 10 min
  • Ready Time : 30 min


5 serving s


  • 3 whole chicken breasts, boned
  • 1 medium onion, minced
  • 2 tablespoons olive oil
  • 3 Cloves garlic, minced
  • 1 tablespoon Paprika
  • Coarse ground black pepper, to taste
  • 1 pound green beans, trimmed, cut in 1/4 inch pieces
  • 2 pounds carrots, peeled and grated
  • 1 red onion cut in thin rounds
  • 1/3 cup parsley, chopped
  • 4-5 pounds Idaho Russet potatoes, peeled, grated, patted dry
  • 1/2-3/4 cup mayonnaise
  • Salt and pepper to taste



1 Marinate chicken with onion, olive oil, garlic, paprika and pepper
2 Grill breast. Cut into thin slices.
3 Combine green beans, carrots, red onion and chicken and parsley.
4 Fry potatoes at 375 degrees F until golden brown. Drain on paper towels.
5 Toss all ingredients with mayonnaise. Add salt and pepper to taste. Garnish with cilantro leaves if desired.

Source: Idaho Potato Commission

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