In part one of last week's Three Course Meal, we gave you a look at Julia Lopez, corporate chef at La Duni. In part two, we asked Lopez to complete our thoughts for us. In today's final installment -- delayed by an editor's glitch -- she shares a recipe for one of her fave salads, Galinha Brasiliera Salad.
There is nothing difficult about making this dish. The trick is to use the freshest ingredients you can get your hands on and keep an eye on the chicken and the potatoes. Overcooking is not recommended. Perfect for a holiday brunch. Even your mother-in-law will be impressed.
Galinha Brasileira Salad 2 oz. carrots shredded Shredded chicken (see below) 4 oz. green beans, blanched, cut in thirds 3 oz. jicama, julienned 1 oz. red onions, julienned 2 oz. green peas ½ bunch cilantro, chopped 1¼ cup white mayo dressing (see below) Sliced tomatoes for garnish Pampas potatoes 1½ oz (see below)
Mix all the ingredients adjust seasoning.
To make the chicken: 4 chicken breasts 2 garlic cloves 2 green onions 3 oz. yellow onions Salt and pepper to taste As needed, olive or vegetable oil 4 cups water ¼ bunch parsley
In a large heavy pot big enough to hold four chicken breasts, heat the oil over medium heat. Season the chicken with salt and pepper. Sear the chicken on both sides until lightly brown. Add the onions and garlic, sauté until onions are translucent, add more oil if necessary. Add the water and bring to a boil, then to simmer. Cook chicken until done, about 15-20 minutes. Transfer the chicken to a bowl and let cool. Discard the cooking liquid. Shred the cooked chicken.
For the white mayo dressing 1 cup mayonnaise ¼ cup white vinegar 1 oz. lime juice Salt and pepper to taste Pinch cayenne pepper
Mix all the ingredients in a salad bowl.
For the Pampas potatoes: 1 large baking potato As needed, canola or vegetable oil
Peel and shred the potato in a sauce pan. Reheat the oil to 300 degrees F. Add the potatoes and fry them until golden brown. Carefully remove the potatoes from the oil. Season with salt.
