Salpacio Salad Recipes

BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)

Brazilian Chicken Salad (Salpicao de Frango) image

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

Ingredients

1 pound coarsely shredded cooked chicken
1 (8 ounce) can whole kernel corn, drained
1 cup pitted green olives, chopped
¾ cup golden raisins
2 carrots, grated
1 stalk celery, finely chopped
¼ green apple, finely chopped
4 tablespoons heavy cream
1 tablespoon Dijon mustard
1 pinch white sugar
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste
2 large lettuce leaves
4 sprigs watercress
2 cups shoestring potato sticks

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

SALPACIO SALAD

Salpacio Salad image

Provided by Bobby Flay | Bio & Top Recipes

Categories main-dish

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 (8-ounce) boneless skinless, chicken breasts
2 red onions, peeled and cut into 1/4-inch thick rings
Olive oil
Salt and freshly ground black pepper
3 carrots, peeled and shredded
1/4 cup chopped fresh parsley leaves
1/4 cup thinly sliced scallions
2 cups good quality mayonnaise
1/4 cup low-sodium chicken broth
2 tablespoons white wine vinegar
3 cloves garlic, chopped
2 tablespoons Spanish paprika
1 bag high-quality vegetable chip sticks (recommended: Terra Sticks)

Steps:

Heat grill to high. Brush chicken and onions on both sides with oil and season with salt and pepper. Grill chicken for 4 minutes on each side or until slightly charred and just cooked through. Remove to a plate, loosely tent with foil and let rest 5 minutes before thinly slicing. Grill onions for 3 to 4 minutes per side or until slightly charred and just cooked through. Place the chicken and onion rings in a large bowl and add the carrots, parsley, and scallions.
Place the mayonnaise, broth, vinegar, garlic, paprika, salt, and pepper in a food processor and process until smooth. Pour the mayonnaise mixture over the chicken and gently toss to combine. Transfer the mixture to a platter, top with vegetable chip sticks, and serve.

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