Brazilian Chicken Salad Aka Salpicao Especial De Galinha Food

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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 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

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

SALPICAO (BRAZILIAN CHICKEN SALAD SANDWICH)



Salpicao (Brazilian Chicken Salad Sandwich) image

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

1/4 cup mayonnaise
2 tablespoons fresh lime juice
kosher salt & freshly ground black pepper, to taste
4 cups roasted chicken meat, shredded (homemade or from a store-bought rotisserie chicken)
1/4 cup golden raisin
1 large celery, finely chopped
3 tablespoons yellow onions, minced
2 tablespoons olive oil
1/2 cup carrot, grated
1/2 cup beet, grated
1/2 cup fresh cilantro, chopped
8 boston lettuce leaves
8 slices whole wheat bread, toasted if desired

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.

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