Salpicão (Brazilian chicken salad)
Brazil’s festive chicken salad with carrot, corn, apple, raisins and ham in mayonnaise, crowned with a mountain of crispy potato sticks.
- 45 min25 prep · 20 cook
- MediumDifficulty
- 480 kcalper serving
Ingredients
- Chicken breasts2
- Carrots2
- Sweetcorn1 can
- Green apple1
- Cooked ham100 g
- Raisins40 g
- Green olives50 g
- Mayonnaise200 g
- Lemon juice1 tbsp
- Fresh parsley10 g
- Potato sticks (batata palha)80 g
- Saltto taste
- Black pepperto taste
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Steps
- 1
Poach the chicken in simmering salted water until cooked through, then cool and shred it finely.
- 2
Grate the carrots, drain the corn and cut the apple and ham into thin strips.
- 3
Toss the apple with the lemon juice so it doesn’t brown.
- 4
Combine the chicken, carrot, corn, apple, ham, raisins and sliced olives with the mayonnaise. Season with salt and pepper.
- 5
Chill until ready to serve.
- 6
Just before serving, top with chopped parsley and a generous layer of potato sticks.
Tips and questions
- When should I add the potato sticks?
- Only at the very last moment, otherwise they soak up the mayonnaise and go soft.
- When is salpicão eaten in Brazil?
- It is a Christmas and New Year staple, served with roast turkey, pork loin or farofa.
- Can I make it the day before?
- Yes, it keeps 2 days in the fridge; just add the parsley and potato sticks when serving.
Enjoy your meal!
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