December 17, 2012

Brazilian Chicken Salad

Known as Salpicão de Frango, this recipe is one of the typical Brazilian side dishes for the Holiday.

servings: 8 to 10
time: 35 minutes

2 large chicken breasts (cooked and shredded)
1 green apple, thinly sliced
juice of 1 lemon
½ onion, cut into very thin strips
2 grated carrots
10-15 chopped olives (black or green)
½ cup raisins
½ cup chopped almonds
½ cup chopped Italian parsley
1 tablespoon olive oil
2 tbs. mayonnaise
salt and pepper to taste
crushed potato chips to garnish

1 – Mix apple and lemon juice in a pot while you chop the other ingredients.
2 – In a large bowl add onion, carrot, olives, raisins, almonds and parsley. Stir well.
3 – Add apple with lemon juice and the shredded chicken.
4 – Seasoning with salt, pepper, olive oil and mayonnaise. Taste and adjust the spices to your taste.
5 – Refrigerate for at least 30 minutes. After that, put in the bowl that you will use to serve and garnish with the crushed chips.

Tips and Options
  • Use different ingredients as corn, peas, celery, cabbage, potatoes, green beans or radishes.
  • Want a lighter option? Instead of mayonnaise, use 2 tablespoons of yogurt mixed with 1 teaspoon mustard.
Original recipe (in Portuguese): Salpicão de Frango.

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