Salpicao Salad Food

SALPICAO---BRAZILIAN CHICKEN SALAD

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.

SALPACIO SALAD

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.

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.

SALPICãO DE FRANGO - BRAZILIAN COLD CHICKEN SALAD

Steps:

• Mix it all together and put it in the fridge until you're ready to serve.
• If mangoes are in season, add one chopped mango. In Brazil, people like to sprinkle this salad with matchstick potato chips right before it goes to the table.

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.