Are you following the World Cup at all? It’s difficult to avoid the coverage even if you’re completely indifferent, isn’t it? I thought it would be fun to try to make some Brazilian food in honor of the host country. Naturally, I turned to Pinterest for help in finding Brazilian recipes. This pin has a nice round up of Brazilian recipes. In particular, I was drawn to the salpicão, a Brazilian chicken salad that reminds me of ensaladilla.
This salad is a hodge podge of chicken, peas, corn, apple, raisins and french fried potato sticks. Yes, you read that correctly. They add a crunchy texture and according to this post from Flavors of Brazil, are necessary for an authentic salpicão.
I started with a single grilled chicken breast and by the time I added all the other stuff there was more than enough salad for dinner. It was great wrapped in large lettuce leaves, but my son ate it as a sandwich. It’s sweet and savory and crunchy all at the same time.
To wash the lettuce I used this collapsible salad spinner from Progressive. It’s taken me awhile to find one that works for us, but it’s been indispensable with all the fresh greens we’ve been eating.
[bctt tweet=”Celebrate the flavors of #Brazil with this incredible #salad! ” username=”lflexkitchen”]
My version varies from the original on Flavors of Brazil. I didn’t mix the potato sticks with the salad, choosing instead to use them as a garnish on top. I used grilled chicken which I sliced up. The original calls for shredded chicken. I also didn’t use the sour cream called for and minimized the mayonnaise. I think Greek yogurt might be a good substitute for the mayo if you want to lighten the recipe up a bit more.
Based on how quickly it disappeared, I think it’s safe to say this Brazilian chicken salad scored a big GOOOOOOOOOOOOOL!!!!!!!!
- 1 - 1½ cups cooked chicken breast, diced or shredded (one large breast)
- 1 large carrot, shredded
- ½ cup peas, cooked
- ½ cup corn, cooked
- 1 medium green apple, cored and diced small
- 1 small box raisins (one ounce, or a small handful)
- ½ - ¾ cup mayonnaise
- ½ cup sour cream or Greek yogurt (optional...I didn't use it)
- french fried potato sticks, for garnish (about ¼ cup per serving)
- salt and pepper to taste
- large lettuce leaves, washed, for serving
- Mix all the salad ingredients but the mayonnaise, sour cream or yogurt (if using) and potato sticks in a large bowl.
- Stir in the mayonnaise, starting with the smaller about and adding more as desired.
- Alternately, add sour cream or yogurt to replace some or all of the mayonnaise.
- The original recipe called for the potato sticks to be added to the salad. Stir a large handful in if desired.
- To serve, arrange a few lettuce leaves on a plate, top with about a cup of salpicão and garnish with the potato sticks.