SALPICAO SALAD (Brazilian)<BR>Serves 6 <BR> <BR>You can prepare the chicken a day in advance, but the fried potatoes should be added just before serving so that they stay crisp. <BR> <BR>2 medium onions<BR>2 tablespoons extra-virgin olive oil<BR>3 whole chicken breasts<BR>3 cloves garlic, minced<BR>1 teaspoon coarse salt, plus more to taste<BR>1 teaspoon freshly ground black pepper<BR>1 tablespoon sweet paprika<BR>1/3 cup parsley, roughly chopped<BR>3 scallions, white and light-green parts only, chopped<BR>1 pound green beans, trimmed<BR>2 pounds carrots<BR>5 pounds white potatoes<BR>Canola Vegetable oil, for frying<BR>1/2 cup mayo <BR> <BR>1. Peel and mince one onion; set aside. <BR> <BR>2. In a large, heavy pot, heat olive oil over medium heat. Add chicken breasts; brown on each side for 10 minutes. Add garlic; sauté 1 minute. Stir in 1 teaspoon salt, 1 teaspoon pepper, reserved minced onion, and paprika. Sauté until onion becomes soft, 3 to 4 minutes. Add 3 cups water; bring to a boil. Reduce heat; cover, and simmer for 30 minutes. <BR> <BR>3. Add parsley and scallions; simmer until softened, about 5 minutes more. Transfer chicken to a large bowl to cool. Strain cooking liquid; pour over chicken. Working over the bowl, remove meat from bones; discard skin and bones. Using your fingers, shred meat. Cover, and chill 30 minutes. <BR> <BR>4. 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 using a slotted spoon. Place in bowl of ice water to cool. Remove from water, and set aside. Return the salted water to a boil. Blanch the carrots until just wilted, about 1 minute. Remove with a slotted spoon, and 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. <BR> <BR>5. Wash and peel potatoes. Place in a large bowl; cover with cold water. Set aside. <BR> <BR>6. Cover bottom of a medium stockpot with 2 inches of Canola oil. Heat oil until a frying thermometer registers 375°. Grate a potato over a towel, pat dry, and immediately place in hot oil. Fry until golden brown. Using a slotted spoon, remove potato from oil, and transfer to a large paper-towel-covered surface; drain. Repeat with remaining potatoes.<BR> <BR>7. In a large serving bowl, toss all ingredients with mayo (no miracle whip Pulllleeeease! ). Season with salt and pepper, and serve. <P> Next recipe will be Tarragon Salad, it's my Fav. <BR> <P><p>[This message has been edited by Resilient (edited August 28, 2001).]

Yum! <BR>I'll try it... Would canned green beans work okay? I'm lazy! (& TIRED from working graveyard...)<P>I tried your peach cobbler and my family devoured it in ONE DAY! It's GONE! Now I need something new! Thanks for suggesting! Looks good! <p>[This message has been edited by BINthereDUNthat (edited August 30, 2001).]