SALPICãO DE FRANGO - BRAZILIAN CHICKEN SALAD
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
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)
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
BRAZILIAN CHICKEN WITH GREEN PEPPER AND HERB SALAD
Griddled spiced chicken and a crunchy flavour-packed salad make fuss-free preparation and easy eating.
Provided by English_Rose
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine all the ingredients for the marinade together in a food processor and whiz to a smooth paste.
- Using a sharp knife, make diagonal slashes in the chicken and place in an ovenproof dish. Cover with the marinade and set aside for 30 minutes.
- Shake off any excess marinade and cook on a hot griddle plate for about 10 minutes, until cooked through.
- To make the green pepper salad, whisk together the sugar, green pepper sauce and lime juice in a large bowl, until the sugar has completely dissolved.
- Stir in the herbs. Add the salad leaves, green peppers and scallions and toss gently together.
- Serve the chicken straight from the griddle, with a generous pile of salad.
Nutrition Facts : Calories 810, Fat 57.6, SaturatedFat 8.3, Cholesterol 136.9, Sodium 565.4, Carbohydrate 17.7, Fiber 3.5, Sugar 10, Protein 56.7
CHICKEN SALAD WITH FRESH HERBS
Provided by Emeril Lagasse
Time 40m
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
- Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
- In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
- When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.
HERBED-CHICKEN SALAD
Chicken, apples, toasted almonds, celery and green onions are tossed with herb-flavored mayo for irresistible flavor.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 6 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Toss apples with lemon juice in large bowl. Add chicken, nuts, vegetables and parsley; mix lightly.
- Mix remaining ingredients until blended. Add to chicken mixture; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 45 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
BRAZILIAN-STYLE GRILLED CHICKEN
Add some sunshine to even the cloudiest day with this brilliant Brazilian-Style Grilled Chicken. Get out the hot sauce and honey and let's get started.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Reserve 1/4 cup parsley for later use. Mix remaining parsley with next 5 ingredients until blended.
- Loosen skin from leg quarters. Reserve half the dressing mixture for later use; rub remaining onto chicken meat under skin. Refrigerate 2 hours.
- Heat grill to medium heat. Grill chicken 40 to 45 min. or until done (165ºF), turning occasionally and brushing with half the reserved dressing mixture for the last 10 min. Meanwhile, cook rice as directed on package, omitting salt.
- Add cheese and remaining parsley to rice; mix lightly. Brush chicken with remaining dressing mixture. Serve with rice mixture.
Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 150 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g
CHICKEN AND HERB SALAD WITH NUOC CHAM
Nuoc cham, a Vietnamese sauce bright with lime juice and chile, is tossed into this simple, satisfying salad to give it a salty-sweet finish. Thinly sliced bell pepper and shaved cabbage provide crunch, while meat pulled from a store-bought rotisserie chicken - or any leftover chicken - soaks up the dressing. Serve this by itself, or alongside steamed rice or room-temperature cooked rice vermicelli.
Provided by Yewande Komolafe
Categories dinner, easy, lunch, quick, weekday, weeknight, salads and dressings, main course
Time 5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
- Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
- Divide the salad among bowls, garnish with the crispy shallots and serve immediately.
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
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