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.
This salad is a hodge podge 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.
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 Tweet
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. I think Greek yogurt might 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 this Brazilian chicken salad scored a big GOOOOOOOOOOOOOL!!!!!!!!
- 1 - 1½ cups cooked chicken breast, diced or shredded (one large breast)
- 1 large carrot, shredded
- ½ cup peas, cooked
- ½ cup corn, cooked
- 1 medium green apple, cored and diced small
- 1 small box raisins (one ounce, or a small handful)
- ½ - ¾ cup mayonnaise
- ½ cup sour cream or Greek yogurt (optional...I didn't use it)
- french fried potato sticks, for garnish (about ¼ cup per serving)
- salt and pepper to taste
- large lettuce leaves, washed, for serving
- 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.