Brazilian Chicken With Green Pepper And Herb Salad Recipes
BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)
This is a really easy chicken salad made with a cream and mustard dressing instead of mayo, which results in a lighter taste. Great for leftover chicken.
Provided by Mia
Categories Salad
Time 20m
Yield 8
Number Of Ingredients 15
Steps:
- Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
- Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
- Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 30.9 g, Cholesterol 54.5 mg, Fat 19 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 5.5 g, Sodium 427.3 mg, Sugar 11.5 g
SALPICAO---BRAZILIAN CHICKEN SALAD
This is a yummy dish that's great for warm weather lunches. Sometimes I add grated beets. This turns it pink but its still delicious. Enjoy.
Provided by Transylmania
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl combine the chicken, carrots, corn and raisins.
- In a small bowl whisk the mayonnaise, vinegar, salt, and pepper together.
- Pour this over the chicken and combine well.
- Top with the straw potatoes and serve.
Nutrition Facts : Calories 418.3, Fat 15.5, SaturatedFat 2.8, Cholesterol 76.1, Sodium 344.1, Carbohydrate 41.6, Fiber 3.7, Sugar 11.2, Protein 31.3
BRAZILIAN CHICKEN SALAD AKA SALPICAO ESPECIAL DE GALINHA
Similar to Maionese, or Brazilian Potato Salad, this is another favorite dish of mine from Brazil, my husband's home country. My favorite version was served to me 10 years ago at an authentic Brazilian restaurant in Southboro, Massachusetts called Ipanema. I rushed home and came up with this and I think its pretty darn close! This is a newly adopted recipe. I will be trying it soon. :)
Provided by islandgirl77551
Categories Chicken Breast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Toss chicken, vegetables, apple, raisins and olives in serving bowl.
- Add mayonnaise, combine, then gently salt and pepper to taste, remembering that your next step is to fold in the shoestring potatoes and you don't want it to be too salty--if you are serving later, I recommend that you add the shoestring potatoes right before you serve.
- Garnish with green olives and a few shoestring potatoes scattered on top.
- Prep time listed below assumes your ingredients are cooked, cooled and ready to mix--servings yielded depends on how hungry you are; 8 is a good guess.
Nutrition Facts : Calories 341.1, Fat 13.2, SaturatedFat 2.2, Cholesterol 80.3, Sodium 372.5, Carbohydrate 30.4, Fiber 3, Sugar 11.2, Protein 27
SALPICAO (BRAZILIAN CHICKEN SALAD SANDWICH)
This easy take on a sandwich sold by vendors along Rio de Janeiro's beaches is packed with grated vegetables, sweet raisins, fresh lime juice, and cilantro.
Provided by Member 610488
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk the mayonnaise, 1 tbsp of the lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Add the chicken, raisins, celery, and onion. Season to taste with salt and pepper.
- In another medium bowl, combine the oil with the remaining 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Mix in the carrots, beets, and cilantro.
- Put a lettuce leaf on 4 of the bread slices, then top with the chicken salad, carrot mixture, another lettuce leaf, and another slice of bread.
SALPICãO DE FRANGO - BRAZILIAN COLD CHICKEN SALAD
This is a great favorite of Brazilians as a summer salad; great for picnics, it's almost a meal in itself... Found online and posted for ZWT7.
Provided by Artandkitchen
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix it all together and put it in the fridge until you're ready to serve.
- If mangoes are in season, add one chopped mango. In Brazil, people like to sprinkle this salad with matchstick potato chips right before it goes to the table.
Nutrition Facts : Calories 296.1, Fat 8.5, SaturatedFat 1.8, Cholesterol 43.1, Sodium 358.4, Carbohydrate 39.4, Fiber 6.4, Sugar 21.2, Protein 19.4
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- Whisk all the ingredients. Cover and keep in the fridge while you make the rest of the salad. Can be made up to a day ahead. Store, covered, in the fridge.
- In a large bowl combine all the salad ingredients: chicken, peas, corn, carrots, raisins, olives, and green onions. Pour dressing in (you may not need all of it) and toss. Taste and correct the seasoning with additional salt and pepper, if you like. Serve cold or at room temperature.
- Ahead of Time Prep: You can chop and blanch all the veggies and combine them in a bowl with the chicken, up to a day ahead. Store, covered tightly in the fridge. Toss with dressing before serving.
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