Salpico de Frango (Brazilian Chicken Salad)
If you’re looking for a refreshing and satisfying dish that brings the vibrant flavors of Brazil to your table, look no further than Salpico de Frango. This Brazilian chicken salad is a delightful combination of tender shredded chicken, crunchy vegetables, and a hint of sweetness from raisins and apples. Perfectly balanced and incredibly versatile, it can be served as a main dish or a side, making it ideal for picnics, potlucks, or a light dinner. Let’s dive into this delicious recipe that’s sure to impress your family and friends.
Why It Works Every Time
Salpico de Frango is a showstopper for several reasons. First, the use of shredded chicken as a base provides a protein-rich foundation that is both filling and nutritious. The addition of yellow corn brings a sweet crunch, while green olives add a briny contrast that elevates the dish. Raisins introduce a subtle sweetness, harmonizing beautifully with the tartness of the green apple. The creamy mayonnaise binds everything together, ensuring each bite is rich and satisfying. This perfect marriage of flavors and textures is what makes Salpico de Frango a beloved dish in many Brazilian households.
What to Buy
To create your own Salpico de Frango, here’s a detailed shopping list:
- 1 pound cooked chicken, coarsely shredded
- 1 tablespoon oil (olive or vegetable)
- 8 ounces canned yellow corn, drained
- 1 cup pitted green olives, chopped
- ½ cup raisins
- 2 carrots, grated
- 1 green apple, finely chopped
- 5 tablespoons mayonnaise (or to taste)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 2 lettuce leaves (for serving)
- 4 sprigs watercress (for garnish)
- 2 cups potato sticks or regular potato chips (for serving)
What You’ll Need (Gear)
Before you start cooking, gather the necessary gear:
- Mixing bowl – for combining the salad ingredients.
- Grater – for grating the carrots.
- Knife and cutting board – for chopping the apple and olives.
- Serving dish – to beautifully present your Salpico de Frango.
Salpico de Frango (Brazilian Chicken Salad) — Do This Next
Step 1: Prepare Your Ingredients
Begin by shredding your cooked chicken into coarse pieces. You can use leftover rotisserie chicken or poach chicken breasts in advance. Drain the canned corn and chop the olives, green apple, and parsley.
Step 2: Mix the Salad
In a large mixing bowl, combine the shredded chicken, yellow corn, chopped olives, raisins, grated carrots, and finely chopped green apple. Toss gently to combine all the ingredients.
Step 3: Add the Dressing
Add the mayonnaise to the mixture, starting with 5 tablespoons. Season with salt and freshly ground black pepper to taste. Mix everything until the dressing is evenly distributed.
Step 4: Garnish and Serve
Lay the lettuce leaves on a serving dish and spoon the chicken salad mixture over the top. Garnish with chopped parsley and arrange the watercress around the edges. Serve with potato sticks or chips for an added crunch.
Substitutions by Diet
If you’re looking to customize your Salpico de Frango, here are some great substitutions:
- Chicken: Use shredded turkey or chickpeas for a vegetarian option.
- Mayonnaise: Substitute with Greek yogurt for a lighter dressing.
- Green olives: Use black olives if you prefer a milder flavor.
- Raisins: Swap with dried cranberries or chopped dates for a different sweetness.
What Could Go Wrong
While making Salpico de Frango is generally straightforward, a few common mistakes can occur:
- Over-mixing the salad can lead to a mushy texture. Gently fold the ingredients together for the best results.
- Using mayonnaise that’s too heavy can overpower the other flavors. Start with less and add more to taste.
- Not seasoning adequately can result in a bland dish. Always taste and adjust seasoning before serving.
Store, Freeze & Reheat
To keep your Salpico de Frango fresh and flavorful, consider the following:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more as it sits. However, if you want to freeze it, keep in mind that the texture may change when thawed. It’s best to freeze only the chicken and store the salad components separately. When ready to eat, defrost in the refrigerator overnight and then mix the fresh ingredients just before serving.
Popular Questions
Can I use raw chicken instead of cooked?
Yes, you can poach or grill raw chicken breasts before shredding them for the salad. Just ensure they are fully cooked before combining with the other ingredients.
Is Salpico de Frango served warm or cold?
Salpico de Frango is typically served cold or at room temperature, making it perfect for warm days or potluck gatherings.
Can I make this salad ahead of time?
Absolutely! Salpico de Frango can be prepared a day in advance. Just keep it refrigerated and serve it chilled for the best flavor.
What can I serve with Salpico de Frango?
This salad pairs wonderfully with crusty bread, rice, or even a light soup. It’s a versatile dish that can complement many meals.
Make It Tonight
Now that you have all the details, it’s time to bring a taste of Brazil into your kitchen with Salpico de Frango (Brazilian Chicken Salad). Whether you’re hosting a gathering or simply treating yourself to a nutritious meal, this salad promises to hit the spot. With its vibrant colors, delicious flavors, and easy preparation, you’ll wonder why you hadn’t tried it sooner. Gather your ingredients and start cooking; your taste buds will thank you!
Salpico de Frango (Brazilian Chicken Salad)
Ingredients
Equipment
Method
- Begin by shredding your cooked chicken into coarse pieces. You can use leftover rotisserie chicken or poach chicken breasts in advance. Drain the canned corn and chop the olives, green apple, and parsley.
- In a large mixing bowl, combine the shredded chicken, yellow corn, chopped olives, raisins, grated carrots, and finely chopped green apple. Toss gently to combine all the ingredients.
- Add the mayonnaise to the mixture, starting with 5 tablespoons. Season with salt and freshly ground black pepper to taste. Mix everything until the dressing is evenly distributed.
- Lay the lettuce leaves on a serving dish and spoon the chicken salad mixture over the top. Garnish with chopped parsley and arrange the watercress around the edges. Serve with potato sticks or chips for an added crunch.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Feel free to customize with turkey or chickpeas for a vegetarian option.
