Are you following the World Cup at all? It’s difficult to avoid the coverage even if you’re completely indifferent, isn’t it? I thought it would be fun to try to make some Brazilian food in honor of the host country. Naturally, I turned to Pinterest for help in finding Brazilian recipes. This pin has a nice round up of Brazilian recipes. In particular, I was drawn to the salpicão, a Brazilian chicken salad that reminds me of ensaladilla.
The secret to an authentic Brazilian Chicken Salad
This salad is a hodgepodge of chicken, peas, corn, apple, raisins and french fried potato sticks. Yes, you read that correctly. They add a crunchy texture and according to this post from Flavors of Brazil, are necessary for an authentic salpicão.
A flexitarian salad for 4 people
I started with a single grilled chicken breast and by the time I added all the other stuff there was more than enough salad for dinner. It was great wrapped in large lettuce leaves, but my son ate it as a sandwich. It’s sweet and savory and crunchy all at the same time.
To wash the lettuce I used this collapsible salad spinner from Progressive. It’s taken me awhile to find one that works for us, but it’s been indispensable with all the fresh greens we’ve been eating.
Celebrate the flavors of #Brazil with this incredible #salad! Click To TweetMain dish salads with chicken make everyone happy
My version varies from the original on Flavors of Brazil. I didn’t mix the potato sticks with the salad, choosing instead to use them as a garnish on top. I used grilled chicken which I sliced up. The original calls for shredded chicken. I also didn’t use the sour cream called for and minimized the mayonnaise. Greek yogurt would be a good substitute for the mayo if you want to lighten the recipe up a bit more.
Based on how quickly it disappeared, I think it’s safe to say my Brazilian chicken salad scored a big GOOOOOOOOOOOOOL!!!!!!!!
Ingredients
- 1 - 1 1/2 cups cooked chicken breast diced or shredded (one large breast)
- 1 large carrot shredded
- 1/4 cup diced celery
- 1/4 cup diced onion
- 1/2 cup peas cooked
- 1/2 cup corn cooked
- 1 medium green apple cored and diced small
- 1 small box raisins one ounce, or a small handful
- 1/2 - 3/4 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt optional...I didn't use it
- french fried potato sticks for garnish (about 1/4 cup per serving)
- salt and pepper to taste
- large lettuce leaves washed, for serving
Instructions
- Mix all the salad ingredients but the mayonnaise, sour cream or yogurt (if using) and potato sticks in a large bowl.
- Stir in the mayonnaise, starting with the smaller about and adding more as desired.
- Alternately, add sour cream or yogurt to replace some or all of the mayonnaise.
- The original recipe called for the potato sticks to be added to the salad. Stir a large handful in if desired.
- To serve, arrange a few lettuce leaves on a plate, top with about a cup of salpicão and garnish with the potato sticks.
You may also like Quibebe, a Brazilian style butternut squash stew:
Hi Lydia
The moment I ate this I didn’t want to stop wow I love it .no more words
something new on the table.mmm
Lots of love…
Thank you so much for letting me know! You’ve made my day!
Can I replace the chicken with tinned/canned tuna?
Hi Danii, sorry for the late reply! I don’t see why you can’t replace chicken with tuna. I hope you went ahead and made the change. It’s your salad, after all (and there’s no judging in Lydia’s Flexitarian Kitchen *wink*)
Lydia it sounds wonderful! I like the changes you made, especially using the potatoes as a garnish. I think we’ll have to give this a try soon.
Let me know how you like it, Adelina 🙂
I love the mixture of vegetables and the fried potato sticks on top. I remember that being done in Peru too.. must be a South American thing.
My son ate it up. That’s the best endorsement for me 🙂