BRAZILIAN CHICKEN SALAD/SANDWICH (SALPICãO DE FRANGO/SANDUíCHE)
Brazilian chicken salad is quickly made with shredded chicken, apples, carrots, raisins, mayo, and lime juice and served chilled topped with shoestring potatoes.
Provided by Denise Browning
Time 25m
Number Of Ingredients 15
Steps:
- In a large bowl, mix the 8 first ingredients, season with salt, pepper, and lime or lemon juice. Then, mix the mayonnaise or plain yogurt gently. Cover the bowl and refrigerate for about 2 hours or until chilled.
- Right before serving, mix 1/4 of the shoestring potatoes into the chicken salad. Place the salad into a serving bowl and decorate with the lettuce leaves on the sides and with a sprig of fresh parsley on the top.
- Note: This salad is often served as a side dish for Christmas, but we also enjoy it all year round in Brazil. It can also be used to make sandwiches. In this case, use french bread rolls (preferred in Brazil), any other hard-crusted bread, or croissants. It will serve many more than 4 to 6 people, depending on the size of bread as well as the amount of filling per sandwich.
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 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
SALPICAO SALAD
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
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
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
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.
SALPICAO (BRAZILIAN CHICKEN SALAD SANDWICH)
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
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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