Salpicao Brazilian Chicken Salad Recipes

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SALPICãO DE FRANGO - BRAZILIAN CHICKEN SALAD



Salpicão de Frango - Brazilian Chicken Salad image

Brazilian Chicken Salad, or Salpicão de Frango, is a super popular dish in Brazil. It's nothing more, nothing less than a few delicious veggies, tossed together with chicken, dressed with mayo, and traditionally topped with potato sticks or chips. Great for your next potluck or picnic.

Provided by Aline Shaw

Categories     Main Course     Salad

Time 40m

Number Of Ingredients 12

1.5 lbs chicken breasts (boneless, skinless)
1 Tbsp Brazilian Sofrito (or 3 cloves of garlic minced and 1/2 onion diced)
1 cup of chicken stock
1 cup of shredded carrots
1/2 cup of green onions (sliced)
1 cup of yellow corn
1/2 cup raisins
1/2 cup mayonnaise (add more (or less) to your taste if you'd like)
1/4 cup olive oil (plus 1 tablespoon, divided)
1/4 cup white wine vinegar
1 Tbsp mustard
Potato Sticks or regular potato chips

Steps:

  • Season the chicken breasts with some salt and pepper, and set aside.
  • Then, heat up the olive oil using the 'saute' function of your instant pot.
  • When the oil is hot, saute the Brazilian Sofrito until fragrant, about 2 mins.
  • Add the chicken, and brown both sides - about a minute per side.
  • Then add the stock, close the pan, and set the instant pot to 25 mins on manual, and let it cook.
  • After 25 mins, safely release the pressure, turn off and open the pan when you are able.
  • Using a wooden spoon, "smash" the cooked chicken to shred it.
  • Drain the stock (you can save it for to use another time), and let the chicken cool to room temperature.
  • While the chicken cools, add the veggies to a large bowl, set aside.
  • Add the mayo, the olive oil, vinegar and mustard to a small bowl, and whisk to combine.
  • Combine the cooled chicken with the veggies and dress with the mayo mixture.
  • Serve with salad greens topped with potato sticks or chips for crunch.

Nutrition Facts : Carbohydrate 14 g, Protein 20 g, Fat 20 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 61 mg, Sodium 267 mg, Fiber 2 g, Sugar 3 g, Calories 319 kcal, ServingSize 1 serving

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

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

BRAZILIAN CHICKEN SALAD AKA SALPICAO ESPECIAL DE GALINHA



Brazilian Chicken Salad Aka Salpicao Especial De Galinha image

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

2 lbs boneless skinless chicken breasts, poached, cooled and pulled into small shreds, not cubed
1 cup frozen peas, defrosted
1 cup frozen corn kernels, defrosted
1 cup carrot, cooked, cooled and diced (frozen is OK, too)
1 apple, peeled, cored and diced small (Gala or Fuji)
1 cup mayonnaise
1/2 cup seedless raisin
1/2 cup sliced stuffed green olive
2 cups shoestring potatoes
salt and pepper (sometimes I use Lawry's salt)

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 SALAD



Salpicao Salad image

This delightful Brazilian salad features shredded chicken and crispy fried potatoes. You can prepare the chicken a day in advance, but the fried potatoes should be added just before serving so that they stay crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 13

2 medium onions
2 tablespoons extra-virgin olive oil
3 whole chicken breasts
3 cloves garlic, minced
Salt and freshly ground black pepper
1 tablespoon sweet paprika
1/3 cup roughly chopped fresh flat-leaf parsley
3 scallions, white and light-green parts only, chopped
1 pound green beans, trimmed
2 pounds carrots
5 pounds white potatoes
Vegetable oil, for frying
1/2 cup Homemade Mayonnaise, or prepared

Steps:

  • Peel and mince 1 onion, and set aside.
  • In a large, heavy pot, heat olive oil over medium heat. Add chicken breasts; brown on each side for 10 minutes. Add garlic; saute 1 minute. Stir in 1 teaspoon salt, 1 teaspoon pepper, reserved minced onion, and paprika. Saute until onion becomes soft, 3 to 4 minutes. Add 3 cups water; bring to a boil. Reduce heat; cover, and simmer for 30 minutes.
  • Add parsley and scallions; simmer until softened, about 5 minutes more. Transfer chicken to a large bowl to cool. Strain cooking liquid; pour over chicken. Working over the bowl, remove meat from bones; discard skin and bones. Using your fingers, shred meat. Cover, and chill 30 minutes.
  • Cut beans into 1/4-inch-long pieces. Place in a bowl; set aside. Wash, peel, and grate carrots. Place in another bowl; set aside. Bring a large pot of salted water to a boil. Blanch cut beans until just tender, about 2 minutes. Remove beans from water using a slotted spoon. Place in bowl of ice water to cool. Remove from water, and set aside. Return salted water to a boil. Blanch carrots, until just wilted, about 1 minute. Remove with a slotted spoon, and place in a bowl of ice water to chill. Drain carrots, and set aside. Slice remaining onion into thin rounds. Place in a third bowl; cover, and set aside.
  • Wash and peel potatoes. Place in a large bowl; cover with cold water. Set aside.
  • Cover bottom of a medium stockpot with 2 inches of vegetable oil. Heat oil until a frying thermometer registers 375 degrees.Grate a potato over a towel, pat dry, and immediately place in hot oil. Fry until golden brown. Using a slotted spoon, remove potato from oil, and transfer to a large paper-towel-covered surface; drain. Repeat with remaining potatoes, adding vegetable oil if necessary.
  • In a large serving bowl, toss all reserved ingredients with mayonnaise. Season with salt and pepper, and serve.

SALPICAO---BRAZILIAN CHICKEN SALAD



Salpicao---Brazilian Chicken Salad image

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

2 skinless chicken breasts, boiled and shredded
1 (11 ounce) can corn
1/4 cup raisins
2 medium carrots, grated
1/2 cup mayonnaise (light is ok)
1/4 cup white vinegar
salt and pepper
1 cup potato sticks

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

SALPICAO



Salpicao image

Our Salpicao is a mild, crunchy Brazilian chicken salad that makes for a nice addition to a buffet; it could also be served on its own for lunch or a light supper.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 12

3 onions, 1 chopped and 2 thinly sliced
3 cloves garlic, minced
1 bunch flat-leaf parsley, chopped
2 tablespoons olive oil
4 whole chicken breasts
Paprika
Salt and freshly ground pepper
Vegetable oil, for frying
12 Idaho potatoes, peeled and held in cold water
2 pounds carrots, peeled, grated, and blanched
1 1/2 pounds green beans, trimmed, very thinly sliced on an angle, and blanched
1 cup mayonnaise

Steps:

  • In a small stockpot, cook chopped onion, garlic, and half the parsley in oil until slightly softened, about 5 minutes. Rub chicken with paprika, salt, and pepper and add to pot. Brown chicken on all sides. Add water to cover and bring to a boil, then lower heat to a simmer. Cook until meat is almost falling from bones, about 1 hour. Remove chicken from cooking liquid and set aside to cool. Strain cooking liquid and moisten chicken with a little of it. Discard remainder, or set aside for later use. (Chicken can be prepared a day ahead of time.)
  • In a large, deep, heavy frying pan, heat at least 3 inches of vegetable oil to 375 degrees. Remove 1 potato from water and grate lengthwise on the largest holes of a hand grater, pressing hard to get longest shreds possible. Sprinkle carefully and evenly into the hot oil, covering entire surface of oil. Do not stir. When brown around edges, turn as you would a pancake. Cook until deep golden brown, lifting up edge of pancake to check color. Remove from oil and drain on paper towels. Sprinkle with salt and pepper. When cool, crumble pancake with hands and set aside. Repeat with remaining potatoes, grating and frying 1 potato at a time.
  • When chicken has cooled, remove meat from bones and discard skin and bones. Shred chicken into long, thin pieces.
  • In a large mixing bowl, combine carrots, sliced onions, green beans, shredded chicken, fried potatoes, remaining parsley, and mayonnaise. Toss well to combine, season to taste with salt and pepper, and serve within 1 hour.

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