|
|
Saute in a pan with some olive oil: |
| 1 |
clove |
garlic, mashed |
| 2 |
t |
powdered onion |
| |
|
|
|
|
Cook for two minutes, then add: |
| 4 |
|
chicken breasts, boneless |
| 1 |
t |
salt |
| 1/2 |
t |
pepper |
|
|
and saute over medium heat. Cook
5 minutes on each side, then add: |
| 1 |
c |
hot water |
|
|
and simmer until the chicken is cooked
through, about 15 minutes. Let the chicken cool, then shred it into
a bowl. |
|
|
|
|
|
Mix in: |
| 2 |
large |
carrots, shredded |
| 1/2 |
c |
parsley, chopped finely |
| 1/2 |
|
onion, minced |
| 1 |
medium |
tomato, chopped |
| 3 |
T |
mayonnaise |
|
|
|
|
|
Serve on a bed of lettuce, topped
with a sprinkling of grated parmesan cheese and a generous helping
of very thin french fries made by grating: |
| 2 - 3 |
small |
potatoes, |
|
|
squeezing the excess water from them,
and deep frying them until they are crispy. Garnish with some parsley
leaves and, if you are feeling ambitious, a tomato cut in the shape of
a flower. |
|
Notes &
Variations:
-
This chicken salad is a very popular light
summer dish in Brazil. You can also make it with leftover turkey
meat.
-
If you don't have the time or inclination
to fry your own potatoes, you can substitute a can of Piknik fries.
-
This recipe comes from Chef
Karla Oliveira.
|
|