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. :)
- Ready In:
- 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)
- 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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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.