📝 About This Recipe
Salpicão de Frango is a beloved Brazilian classic that defines the spirit of family gatherings and festive holidays. This vibrant, multi-textured salad masterfully balances savory shredded chicken with the sweetness of raisins, the crunch of fresh vegetables, and a signature topping of crispy shoestring potatoes. It is a refreshing yet hearty dish that perfectly captures the tropical, celebratory soul of Brazilian home cooking.
🥗 Ingredients
The Chicken Base
- 2 large Chicken breast (cooked and finely shredded)
- 1 teaspoon Chicken bouillon or salt (for boiling the chicken)
The Garden Mix
- 2 medium Carrots (peeled and grated)
- 1 large Green apple (peeled, cored, and finely diced)
- 1 can (7 oz) Corn (drained)
- 1/2 cup Green peas (frozen or canned, drained)
- 1/2 cup Raisins (seedless, black or golden)
- 1/2 cup Green olives (pitted and sliced)
- 2 stalks Celery (finely minced)
- 1/4 cup Red onion (very finely chopped)
The Creamy Dressing
- 1.5 cups Mayonnaise (high quality, full fat)
- 1/2 cup Table cream (Creme de Leite) (canned or heavy cream)
- 1 tablespoon Lime juice (freshly squeezed)
- 2 tablespoons Extra virgin olive oil
- to taste Salt and Black Pepper
- 1/4 cup Fresh parsley (finely chopped)
The Essential Finish
- 2 cups Shoestring potatoes (Batata Palha) (store-bought or homemade)
👨🍳 Instructions
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1
Place the chicken breasts in a pot of boiling water seasoned with salt or bouillon. Simmer for about 15-20 minutes until fully cooked through.
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2
Remove the chicken from the water and let it cool slightly. Shred the chicken very finely using two forks or a stand mixer with the paddle attachment.
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3
In a large mixing bowl, combine the shredded chicken with the grated carrots, diced green apple, corn, peas, and raisins.
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4
Add the sliced olives, minced celery, and finely chopped red onion to the bowl. Toss gently to distribute the colors and textures.
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5
In a separate medium bowl, whisk together the mayonnaise, table cream (or heavy cream), lime juice, and olive oil until smooth.
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6
Fold the creamy dressing into the chicken and vegetable mixture. Stir until every ingredient is thoroughly coated.
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7
Stir in the fresh parsley and season with salt and freshly ground black pepper to taste. Be mindful of the salt, as the olives and mayonnaise already contain some.
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8
Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours. This allows the flavors to meld and the salad to chill properly.
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9
Just before serving, transfer the salad to a beautiful serving platter or bowl.
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10
Generously top the salad with the shoestring potatoes (batata palha). Do not mix them in, as they should remain crispy.
💡 Chef's Tips
For the best texture, shred the chicken as finely as possible; it helps the dressing bind the ingredients together. If you don't like raisins, you can omit them, though they provide the traditional sweet-and-savory balance. Soak the diced apples in a little lime water before adding to prevent them from browning. Always add the shoestring potatoes at the very last second to ensure they don't get soggy from the moisture of the salad. Using Brazilian 'Creme de Leite' (table cream) makes the dressing lighter and smoother than using mayonnaise alone.
🍽️ Serving Suggestions
Serve alongside traditional Brazilian white rice and black beans. Pairs beautifully with grilled meats at a 'Churrasco' (Brazilian BBQ). Enjoy with a cold glass of Guaraná soda or a fresh lime Caipirinha. It makes an excellent filling for sandwiches or wraps the next day. Serve it inside a hollowed-out pineapple half for a stunning tropical presentation.