Brazilian Chicken Salad Aka Salpicao Especial De Galinha
"Similar to Maionese, or Brazilian Potato Salad, this is another favorite dish of mine from Brazil, my husband's home country. My favorite version was served to me 10 years ago at an authentic Brazilian restaurant in Southboro, Massachusetts called Ipanema. I rushed home and came up with this and I think its pretty darn close! This is a newly adopted recipe. I will be trying it soon. :)"
photo by Jennifer A.
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 2 lbs boneless skinless chicken breasts, poached, cooled and pulled into small shreds, not cubed
- 1 cup frozen peas, defrosted
- 1 cup frozen corn kernels, defrosted
- 1 cup carrot, cooked, cooled and diced (frozen is OK, too)
- 1 apple, peeled, cored and diced small (Gala or Fuji)
- 1 cup mayonnaise
- 1⁄2 cup seedless raisin
- 1⁄2 cup sliced stuffed green olive
- 2 cups shoestring potatoes
- salt and pepper (sometimes I use Lawry's salt)
directions
- Toss chicken, vegetables, apple, raisins and olives in serving bowl.
- Add mayonnaise, combine, then gently salt and pepper to taste, remembering that your next step is to fold in the shoestring potatoes and you don't want it to be too salty--if you are serving later, I recommend that you add the shoestring potatoes right before you serve.
- Garnish with green olives and a few shoestring potatoes scattered on top.
- Prep time listed below assumes your ingredients are cooked, cooled and ready to mix--servings yielded depends on how hungry you are; 8 is a good guess.
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Reviews
-
Have to emphasize waiting to add the fried potatoes until ready to serve, otherwise they'll get soggy. Also, I use the fine shredder for the carrots instead of chopped. Lawry's was a great flavor instead of regular salt too.
-
This is a great recipe, and one of my fave Brazilian foods. This is very close to my recipe, except I omit the carrot and olives. and I use a liberal dose Lawry's or Johnny Seasoning salt without exception. And I like to squeeze a lime in all the dry ingredients before I introduce the mayo. -
Yes, I'm Brazilian and grew up eating salpicao. And this is recipe is very close to the original. Very good! -
I made this just as described, except used canned rather than frozen corn. I quite enjoyed the mixture of foods in the salad--chicken, fruits, vegetables. I did find it a little bland, though. The recipe makes plenty, so after serving it the first time, I added some garlic powder & a little oregano and found that that perked up the flavor some. A nice dish; I may well make it again.
RECIPE SUBMITTED BY
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Hi fellow Zaarians! I'm Islandgirl, also known as Iggy, by my Recipezaar Chat buddies. I've been a member of Recipezaar since I found the site on March 17, 2005. I came looking for some St. Patrick's Day recipes and I've been here ever since.
I have 3 sons, a cat & a dog. I was born and raised on the Gulf Coast of Texas. I'm happy to say, I just recently moved back to my hometown after living away for over 20 years.
Some of my hobbies are taking photos of the local wildlife and scenery,beachcombing,studying the history of my island and my family genealogy, checking out the local art galleries and thrift shops and of course, cooking.
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