Salpacio Salad

• 3 each chicken breast halves, boneless, skinless
• 2 each red onion peeled and cut into 1/4-inch thick rings
• 1 x olive oil as needed
• 1 x salt as needed
• 1 x black pepper freshly ground, as needed
• 1/4 cup parsley leaves chopped fresh
• 1/4 cup scallions, spring or green onions thinly sliced
• 2 cups mayonnaise, fat free good quality
• 1/4 cup chicken broth, low salt
• 2 tablespoons white wine vinegar
• 3 cloves garlic chopped
• 2 tablespoons paprika spanish
• 1 x vegetables chip sticks, 1 bag

1. Heat grill to high.
2. Brush chicken and onions on both sides with oil and season with salt and pepper.
3. Grill chicken for 4 minutes on each side or until slightly charred and just cooked through.
4. Remove to a plate, loosely tent with foil and let rest 5 minutes before thinly slicing.
5. Grill onions for 3 to 4 minutes per side or until slightly charred and just cooked through.
6. Place the chicken and onion rings in a large bowl and add the carrots, parsley, and scallions.
7. Place the mayonnaise, broth, vinegar, garlic, paprika, salt, and pepper in a food processor and process until smooth.
8. Pour the mayonnaise mixture over the chicken and gently toss to combine.
9. Transfer the mixture to a platter, top with vegetable chip sticks, and serve.

chicken breast halves, red onion, olive oil, salt, black pepper, parsley, scallions, mayonnaise, chicken broth, white wine vinegar, garlic, paprika spanish, vegetables chip sticks

Taken from recipeland.com/recipe/v/salpacio-salad-48951 (may not work)