Salpicão Chicken Salad

Name: Salpicão Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 1.5 lbs boneless skinless chicken breast, trimmed; 2 cups carrots, grated; 1 Granny Smith apple, diced; 1 cup canned sweet corn, drained; 1/2 cup golden raisins; 2/3 cup mayonnaise; 2 tbsp fresh lime juice; 2 cups shoestring potato sticks

A classic Brazilian shredded chicken salad layered with crunchy apple, grated carrots, corn, raisins, and a creamy mayo dressing. Crisp potato sticks are added on top for contrasting texture.

35 minEasyServes 6380 cal/serving

BrazilianSaladStovetopHigh ProteinGluten-FreeNut-FreePork-FreeAlcohol-Free

Ingredients

1.5 lbs boneless skinless chicken breast, trimmed
2 cups carrots, grated
1 Granny Smith apple, diced
1 cup canned sweet corn, drained
1/2 cup golden raisins
2/3 cup mayonnaise
2 tbsp fresh lime juice
2 cups shoestring potato sticks

Instructions

1

Place 1.5 lbs trimmed boneless skinless chicken breast in a pot, cover with salted water, and simmer over medium heat for 15 minutes until the internal temperature reaches 165°F.
2

Remove chicken from the pot, allow it to cool, and shred finely into a large mixing bowl.
3

Add 2 cups grated carrots, 1 diced Granny Smith apple, 1 cup drained canned sweet corn, and 1/2 cup golden raisins to the bowl.
4

Stir in 2/3 cup mayonnaise and 2 tbsp fresh lime juice until all ingredients are coated.
5

Cover and chill in the refrigerator for at least 30 minutes.
6

Garnish with 2 cups shoestring potato sticks immediately before serving.

Questions

How long does Salpicão Chicken Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Salpicão Chicken Salad?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Moqueca Baiana (Fish and Coconut Stew) main
Beef Esfiha main
Caldo de Mocotó soup

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