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The chicken salad It is one of those classic recipes of Brazilian cuisine, present at Sunday lunches, end of year parties or even as a light dish for hot days. In addition to being delicious, it is easy to make, economical and very versatile.
The simple version we present here uses accessible ingredients and is quick to prepare. Ideal for those who want a beautiful and tasty dish without spending hours in the kitchen.
Ingredients
- 2 cups (tea) of cooked and shredded chicken
- 1 medium grated carrot (raw)
- 1/2 cup (tea) of drained green corn
- 1/2 cup (tea) of drained peas
- 1/2 cup (tea) of raisins (optional)
- 1/2 green apple, diced (optional)
- 1/4 finely chopped red onion (or white onion)
- 1/2 cup (tea) of mayonnaise (adjust to taste)
- 1 tablespoon lemon juice
- Salt and pepper to taste.
- Straw potatoes for decoration
Preparation:
- Cook the chicken
If it is not ready yet, cook the chicken breast with a little salt and seasoning of your choice (garlic, bay leaf, etc.). Once cooked, shred it well. - Prepare the ingredients
Grate the carrot, chop the onion, the apple (if using), and have all the ingredients ready to mix. - Assemble the salpicão
In a large bowl, mix the shredded chicken with the carrots, corn, peas, onion, raisins and apple. Add the lemon juice and season with salt and pepper to taste. - Add the mayonnaise
Gradually mix in the mayonnaise until it reaches the desired creaminess. The idea is to mix all the ingredients together without overdoing it. - Serve with straw potatoes
Refrigerate for at least 30 minutes to chill. When serving, top with straw potatoes to add crunch.
Extra Tips
- Replace the mayonnaise with plain yogurt or ricotta cream for a lighter version.
- Add bell pepper, celery or chives for a touch of freshness.
- Salpicão can be served as a starter, side dish or filling for sandwiches and wraps.