Salpicão de Frango - Brazilian Chicken Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
319 kcal
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Course
Main Course, Salad
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Cuisine
Brazilian
Salpicão de Frango - Brazilian Chicken Salad
Description
This salad uses boneless, skinless chicken breast browned with Brazilian sofrito—aromatic garlic and onion blend—before pressure cooking with chicken stock. After cooking, the chicken is shredded by gently smashing with a wooden spoon and cooled. Meanwhile, shredded vegetables and corn combine in a large bowl.
The dressing, made by whisking mayonnaise, olive oil, white wine vinegar, and mustard, is mixed into the cooled shredded chicken and vegetables, creating a tangy, creamy salad. Potato sticks or regular potato chips are added at serving to provide a crunchy texture contrast. This salad balances savory chicken flavor with sweet raisins and fresh vegetables, making it suitable as a light main dish or side.
The steps emphasize gentle mixing to keep the chicken’s texture intact and cool ingredients properly before adding the dressing to preserve freshness and flavor contrast in the final salad.
Ingredients
- 1.5 lbs chicken breast boneless, skinless
- 1 Tbsp Brazilian sofrito or 3 cloves of garlic minced and 1/2 onion diced
- 1 cup chicken stock
- 1 cup carrot shredded
- 1/2 cup green onions sliced
- 1 cup corn yellow
- 1/2 cup raisins
- 1/2 cup mayonnaise add more (or less) to your taste if you'd like
- 1/4 cup olive oil plus 1 tablespoon, divided
- 1/4 cup white wine vinegar
- 1 Tbsp mustard
- potato sticks or regular potato chips
Instructions
- Season the chicken breasts with some salt and pepper, and set aside.
- Then, heat up the olive oil using the ‘saute’ function of your instant pot.
- When the oil is hot, saute the Brazilian Sofrito until fragrant, about 2 mins.
- Add the chicken, and brown both sides – about a minute per side.
- Then add the stock, close the pan, and set the instant pot to 25 mins on manual, and let it cook.
- After 25 mins, safely release the pressure, turn off and open the pan when you are able.
- Using a wooden spoon, “smash” the cooked chicken to shred it.
- Drain the stock (you can save it for to use another time), and let the chicken cool to room temperature.
- While the chicken cools, add the veggies to a large bowl, set aside.
- Add the mayo, the olive oil, vinegar and mustard to a small bowl, and whisk to combine.
- Combine the cooled chicken with the veggies and dress with the mayo mixture.
- Serve with salad greens topped with potato sticks or chips for crunch.
Bom Apetite!!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 20g | 40% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 267mg | 11% |
| Potassium | 540mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2823IU | 56% |
| Vitamin C | 5mg | 6% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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