The Brazilian Chicken Salad (Salpicão de Frango) is a beloved staple at family gatherings. It’s an incredibly popular and festive side dish, perfect for holidays like Christmas and New Year’s Eve.
Ingredients for Brazilian Chicken Salad:
- 2 chicken breasts;
- 6 cups of water (for boiling);
- 1 cup carrots, finely diced;
- 1/2 cup apples, diced;
- 1 tablespoon dried plums (prunes), chopped;
- 1 ¼ cups (approx. 300ml) plain non-fat Greek yogurt;
- Extra-virgin olive oil, to taste;
- Juice of 1 Persian lime (or regular lime);
- Salt, to taste;
- Black pepper, to taste;
- Fresh parsley and scallions, finely chopped;
- Potato sticks (Shoestring potatoes), for topping.
How to make Brazilian Chicken Salad:
- Boil the chicken in 6 cups of water;
- Season the chicken with salt and black pepper while boiling;
- Once cooked, let it cool completely, then shred the chicken;
- Reserve 1/2 cup of the cooking liquid;
- Finely dice the carrots, apples, prunes, parsley, and scallions;
- Toss the apple pieces with half of the lime juice to prevent browning;
- In a large mixing bowl, combine the shredded chicken, fruits, carrots, parsley, and scallions;
- Add the remaining lime juice, yogurt, and a drizzle of olive oil;
- Mix well. To reach your desired creaminess, gradually add the reserved cooking liquid;
- Adjust salt and black pepper to your taste;
- Before serving, top generously with potato sticks for that signature crunch!
Tips:
You can substitute the plain yogurt with mayonnaise for a richer flavor. If you prefer, you can use other parts of the chicken instead of the breast.
Did you know?
In Brazil, “Salpicão” is considered a type of creamy salad. It is a traditional staple for Christmas and New Year’s Eve dinners across the country. While recipes vary, they generally combine shredded poultry with a mix of vegetables and fruits like pineapple, cherries, green apples, and raisins, often topped with crunchy potato sticks.
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