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May 5, 2007 05:47 PM

Martha St's Salpicao Salad

Has anyone tried this recipe and was it worth all the steps and work to do it?

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  1. I'm actually making this for a large crowd in 2 weeks while on vacation at the beach. It's an unusual dish, definately worth making. Really not that complicated or time consuming if you prep everything in advance. I taped (and kept) the original show when it first aired 12+ years ago. Watched the show atleast 5 times today taking notes as the recipe posted on her website is more involved than I remembered. Came up with a much simpler written version. If interested...I'd be glad to post it. I do encourage you to try it.

    2 Replies
    1. re: Phoebe

      That would be great for you to post. I just want to do as much ahead of time and wondered about the fries' crispiness.

      1. re: itryalot

        Here it is....
        6-8 skin/bone on chicken breasts (or 3-4 whole skin/bone on breasts)
        2 med onions
        3 garlic cloves, minced (I use more)
        1 tblsp sweet paprika
        salt & pepper
        1 bunch scallions, sliced
        1 lb green beans, cut into 1/4 inch pieces
        1-2 lbs carrots, grated
        1/3 cup cilantro or parsley, roughly chopped
        3-5 lbs white potatoes (MS suggests using Idaho)
        1/2 cup salad dressing, or more if needed
        Oil for frying

        In a large heavy pot over med heat, brown chicken breasts, 10 min on each side. Add garlic and 1 onion, roughly chopped. Add 1 tblsp paprika, s&p, and enough water to cover chicken halfway (approx 3 cups). Cover, bring to a boil. Reduce heat to low, and simmer for about 1 hour, or until chicken is falling off the bone.

        Remove chicken. Cool & shred by hand. Reduce chicken liquid by half. Strain liquid, remove fat. Pour liquid over shredded chicken. Refrigerate.

        Cut green beans into 1/4 pieces. Blanch in salted water for 2 min. Grate carrots and blanch in water for 1 min. Set aside.

        In a large bowl mix: sliced scallions, remaining onion (sliced thinly), salad dressing, and cilantro or parsley. Add chicken. Mix well. Add blanched beans & carrots. Set aside or refrigerate.

        Heat 2 inches of oil to 375* Fry grated potatoes (with as much liquid squeezed out as possible). Grating one or two at a time. Frying one or two at a time.

        To assemble: Place a layer of fried potatoes on a large platter. Cover with chicken/veggie mixture. Repeat again. Topping off with a final layer of potatoes.

        Note: On the actual episode, MS says that you can fry the potatoes a day in advance and place them in the oven w/ just a pilot light on to keep them crispy. Since I have an electric oven (no pilot light)...I've actually made the chicken a day in advance, up to the shredding & pouring of the liquid. On day 2: I then add the blanched veggies and fry the potatoes to ensure their crispiness. If you are frying the potatoes the day of serving this dish....MS suggests peeling all of the potatoes in advance, placing them in large bowl of water....and then grating and frying them one or two at a time.

        Let me know how it turns out!!!