Salpicao is a Brazilian chicken salad. Not a typical salad dish, but with lots of vegetables diced and mixed with shredded chicken covered in mayonnaise. It’s absolutely delicious. You can mix up, add or take out any of the ingredients, but this is how a traditional Brazilian salpicao is made:
- Prep: 45 minutes
- Cook: 30 minutes
- Total time: 1 hour, 15 minutes
- Recipe serves: 8
Ingredients
- Half a cup of olives (black, green or stuffed, depending on preference)
- Handful of raisins
- Cup of petit pois, defrosted
- Cup of sweet corn
- Cup of carrots, diced
- 4 Potatoes, diced
- 4 Chicken breasts, shredded
- 8 Handfuls of lettuce leaves
- Half a cup of mayonnaise (/enough to cover the salad)
- 8 Handful of salted shoestrings crisps
- (Diced ham or diced apple optional extras)
Instructions
- Fry the chicken breasts in oil until lightly golden.
- Dice the vegetables, carrots, potatoes and olives.
- Drain the sweet corn. Cook then drain the petit pois.
- Shred the chicken, using forks.
- Once all your ingredients have cooled, tossed them all together, including raisins, olives, carrots, potatoes, sweet corn, petit pois and chicken.
- Season to taste. Mix in the mayonnaise.
- Choose a big serving dish, add the salad components and line the bowl with the salad leaves.
- Sprinkle the salted shoestrings crisps on top. Enjoy!
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