Brazilian Salpicão Salad
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
450g green beans, trimmed
600g white potatoes
3 Tablespoons Prep Premium Lemon infused oil
Peel and mince 1 onion, and set aside.
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.
Add 3 cups water; bring to a boil.
Reduce heat; cover, and simmer for 30 minutes.
Add parsley; simmer until softened, about 5 minutes more.
Transfer chicken to a large bowl to cool. Strain cooking liquid; pour over chicken. Remove meat from bones; discard skin and bones. Using your fingers, shred meat. Cover, and chill 30 minutes.
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 and place in bowl of ice water to cool.
Blanch carrots and then 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.
Wash and peel potatoes. Place in a large bowl; cover with cold water. Set aside.
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. Remove potato from oil, and transfer to a large paper-towel-covered surface; drain.
Repeat with remaining potatoes, adding vegetable oil if necessary.
In a large serving bowl, toss all reserved ingredients with mayonnaise and the Lemon infused oil
Season with salt and pepper, and serve.