Salpicão de Frango (Brazilian Chicken Salad)
User Reviews
4.9
Salpicão de Frango (Brazilian Chicken Salad)
Description
This recipe starts with cooking chicken breasts by grilling in a pan with vegetable oil until cooked through. The chicken is then shredded coarsely and combined with chopped green olives, canned corn, grated carrots, raisins, and finely chopped green apple. This blend provides contrasting textures and sweet and savory elements.
Mayonnaise is added to bind the ingredients together, creating a creamy coating that balances the sweetness of the raisins and apple with the savory components. Fresh parsley is stirred in for herbal freshness, and salt and freshly ground black pepper adjust seasoning.
The salad is arranged on a platter lined with lettuce leaves and watercress for presentation. Potato sticks are sprinkled on top for a crispy contrast. The salad is served chilled, making it a refreshing dish that balances sweet, savory, and crunchy textures in a single preparation.
Ingredients
- 1 pound chicken cooked and coarsely shredded
- 1 tbsp neutral cooking oil generic cooking oil
- 8 oz corn canned, drained, yellow
- 1 cup green olives chopped, pitted
- ¾ cup raisins
- 2 carrot grated
- ¼ green apple finely chopped
- 5 tablespoons mayonnaise or to taste
- salt to taste
- black pepper freshly ground, to taste
- 2 tablespoons parsley chopped, fresh
- 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.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
