Brazilian Chicken Salad Aka Salpicao Especial De Galinha Food

SALPICãO DE FRANGO - BRAZILIAN CHICKEN SALAD

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.

BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)

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.

BRAZILIAN CHICKEN SALAD AKA SALPICAO ESPECIAL DE GALINHA

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.

SALPICAO (BRAZILIAN CHICKEN SALAD SANDWICH)

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.

BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)

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.