Brazilian Chicken Salad – Salpicão de Frango
Brazilian chicken salad (or, as we call it in Portuguese, salpicão) is a chicken and veggies salad, dressed in mayo and heavy cream for a lighter taste, and topped with potato sticks for crunch.
Brazilian Chicken Salad Recipe
This Brazilian chicken salad, salpicão de frango in Portuguese, is a delicious summer salad and a very popular dish in Brazil. It is an easy and fun recipe that we usually serve during Christmas. For us Brazilians, if a dish calls for raisins and apple, it’s a Chrismas dish. But because most people love or hate these ingredients in savory dishes, they are optional–you can leave them out. I’m not a big fan of apple in savory dishes, so I don’t add it to my chicken salad. I only added the raisins because my husband loves it, and they are easy to remove on my plate. Thankfully, we don’t have many dishes that call for apple or raisins in Brazilian food. This Brazilian chicken salad is DELICIOUS!
When to Serve Your Brazilian Chicken Salad
This Brazilian salpicão salad is a delicious dish packed with exciting flavors. Make sure to show your cooking skills to your friends and family by serving it to them!
- Picnics
- Potlucks
- Barbecues
- Family reunions
- As a side dish for lunch
- On bread – it makes a delicious Brazilian chicken salad sandwich
What Can You Serve with Salpicão
This chicken salad pairs well with white rice, vegetables, and your favorite grilled meat. Sprinkle shoestring potatoes to add some crunch.
Other Brazilian Salads You May Like
- Brazilian vinaigrette salsa – a sort of tomato onion salad
- Brazilian potato salad – delicious!
- Brazilian onion salad – mouth-watering!
- Brazilian hearts of palm salad – my all-time favorite salad!
Ingredients Options
- You can use red or green apple
- If you can’t find shoestring potatoes, you can use crumbled potato chips instead
- If you want a salad with fewer calories, you can use homemade mayonnaise (with plain yogurt) instead
- You can use lime juice instead of the white wine vinegar
- While the original recipe calls for sweet raisins, don’t feel obligated to add them if you don’t like raisins. They are optional
- You can use frozen peas, thaw them first, or fresh–both are okay!
- For an extra punch of flavor, you can use rotisserie chicken instead of the cooked one.
How to Make This Brazilian Chicken Salad
In an instant pot, sauté the Brazilian sofrito or the minced onion and garlic on olive oil for about 2 minutes. Add the chicken, and season it with salt and pepper. Cook it for a minute on each side so that the seasoning’s flavor can be transferred to the chicken. Add water and a chicken bouillon cube and cook it for about 25 minutes. In the meantime, you can prepare and cut the other ingredients. Once the time has passed, safely release the pan’s pressure and transfer the cooked chicken to a bowl using tongs. Using two forks or a wooden spoon, shred the chicken–it’s very, very easy! Let it cool to room temperature. Set aside. In the meantime, gently mix the carrots, peas, yellow corn, raisins, parsley, and green onions in a large bowl. In a medium bowl, add the mayo, heavy cream, and mustard (the dressing ingredients) and mix them until incorporated. Add the shredded chicken to the large bowl with vegetables and add the dressing. Mix it well. Season with white wine vinegar, salt, and black pepper. Transfer the salad to a beautiful serving dish. Top it with some potato sticks for a crunchy texture and garnish the serving bowl with lettuce leaves, if you want. If you can’t find potato sticks (shoestring potatoes), you can use crumbled potato chips instead. It works just fine. Cover the bowl and refrigerate for half an hour or until chilled. Bom apetite!
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© Bruna
Cuisine: Brazilian / Category: Foods and Drinks
