4.9 from 267 votes
Salpicão de Frango (Brazilian Chicken Salad)
This is a popular chicken salad recipe in Brazil, especially for Christmas.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course:
Salad
Cuisine:
Brazilian
Ingredients
- 1 pound chicken cooked and coarsely shredded
- 1 tbsp oil
- 8 oz yellow corn canned, drained
- 1 cup pitted green olives chopped
- ¾ cup raisins
- 2 carrots grated
- ¼ green apple finely chopped
- 5 tablespoons mayonnaise or to taste
- salt to taste
- black pepper freshly ground, to taste
- 2 tablespoons fresh parsley chopped
- 2 lettuce leaves
- 4 prigs Watercress
- 2 cups potato sticks or regular potato chips
Instructions
- Heat 1 tablespoon of neutral vegetable oil in a medium pan. Then grill the chicken breast over low heat, about 6 to 7 minutes per side. Turn off the heat and set aside.
- In a bowl, combine together the shredded chicken, olives, corn, grated carrot raisins, apple and corn and stir until the mixture becomes homogenous.
- Add the mayonnaise on top of the salad and stir well until everything is evenly coated. Check for seasoning and adjust to your preference with salt and pepper and add the fresh parsley in as well.
- Arrange the watercress and lettuce on a platter and scoop the salad in the middle of the platter.
- Add the cooked shoestring potatoes on top and chill the salad until it's time to serve.
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