Potato sticks chicken salad~ Salpicao

Many years ago I was such a fan of Martha Stewart.  I watched everything she did during the early years.  I am not usually interest in what people have, or what they do, but she fascinated me for a few years.  I am over her now but have started watching her (again) cook on public television and she is more like she used to be, sensible yet a bit less stiff. She is a good teacher and should work alone as she did in the early years and cut out the interviewing and other nonsense that was on her other TV shows.  Stick to what you know.  She had (along time ago) a Brazilian housekeeper, I think her name was Nessie, and one day she had her on the show and Nessie made a hay stack type of chicken salad called Salpicao which I duplicated with store bought potato sticks (not potato chips, the sticks.) It was too wonderful but now I can't find the recipe and Nessie is gone.  I am starting through my drawers of recipes looking for that recipe once again and fixing it for Easter for the second meal of the day.  I am changing up the order of food for Easter this year.  Normally people arrived around 11:00 and we had starters, drinks, and soups and salads.  The big meal came much later in the day in candlelight.  This year we are starting (to arrive) around 12:30-1:00 and having the big meal first.  Just before they go home we will have this hay stack chicken salad, one soup, and Pam's pies for dessert.  If you remember this recipe, please email the directions to me.  This is what I remember:
Get an enormous beautiful platter.  Pile a stack of potato sticks on the platter.  I have just today discovered BBQ potato stix and they work perfectly with this type recipe.  Next I shred a rotisserie chicken and spread a layer of chicken on top of the stix.  Then on top of the chicken I placed diced avocado (covered, then drained) in lime juice to keep them from turning ugly.) Then another layer of chicken, potato stix, and then I think a layer of butter lettuce juienned. A layer of diced tomatoes, a layer of cheese... I think at this point you can layer what ever else you like with the potato stix playing the part of straw in this conical hay stack salad.  I cannot remember the dressing poured on at the last minute and that's the problem.  I thought I would have everything in separate little bags and assemble it at the last minute and just before they serve themselves I dress it so it does not get soggy.  It is a sight for sore eyes let me tell you and I will never forget its taste.  Now if I could only find the recipe I would be a happy woman.

While looking for the recipe I have organized family pictures in bags according to subjects.  I have three albums done and I am waiting for my niece to come here for a few days to bring some more old pictures and we will have fun putting the family back together after many years.  I hope Nancy stays several days, I love her so and miss her sister, Linda. We have had a good life together.

Here is one recipe for Salpicao chicken salad and there are several on the Internet.  Martha's is there too, but it does not look like the one her housekeeper made; it was glorious to see.

Salpicao-Idaho and Chicken Salad

• 3 whole chicken breasts, boned
• 1 medium onion, minced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon paprika
• Coarse ground black pepper, to taste
• 1 pound green beans, trimmed, cut in ¼ inch pieces
• 2 pounds carrots, peeled and grated
• 1 red onion cut in thin rounds
• ⅓ cup parsley, chopped
• 4-5 pounds Idaho Russet potatoes, peeled, grated, patted dry (I use potato sticks)
• ½-3/4 cup mayonnaise
• Salt and pepper to taste

Directions

1. Marinate chicken with onion, olive oil, garlic, paprika and pepper
2. Grill breast. Cut into thin slices.
3. Combine green beans, carrots, red onion and chicken and parsley.
4. Fry potatoes at 375 degrees F until golden brown. Drain on paper towels.
5. Toss all ingredients with mayonnaise. Add salt and pepper to taste. Garnish with cilantro leaves if desired.
6. TIP: If desired, toss chicken, beans, carrots, red onion and parsley with mayonnaise. Mound in center of plate. Surround with fried potatoes. OR place fried potatoes on top of chicken salad mixture and garnish with cilantro sprigs.