(serves 4 - 6)
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:
  1. This chicken salad is a very popular light summer dish in Brazil.  You can also make it with leftover turkey meat.
  2. If you don't have the time or inclination to fry your own potatoes, you can substitute a can of Piknik fries.
  3. This recipe comes from Chef Karla Oliveira.