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Salpicão de Frango

A classic Brazilian cold chicken salad combining shredded poultry, crisp vegetables, sweet apple, and raisins in a creamy dressing, crowned with crunchy potato sticks.

35 minEasyServes 6380 cal/serving

BrazilianSaladStovetopHigh ProteinLow CarbGluten-FreeNut-FreePork-FreeAlcohol-Free

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Ingredients

  • 2 lbs boneless skinless chicken breasts
  • 2 cups carrots, grated
  • 1 cup canned sweet corn, drained
  • 1 cup frozen green peas, thawed
  • 1 Granny Smith apple, diced
  • 1/2 cup raisins
  • 2/3 cup mayonnaise
  • 2/3 cup sour cream
  • 2 tbsp fresh lime juice
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 cups shoestring potato sticks

Instructions

  1. 1

    Place 2 lbs boneless skinless chicken breasts in a large pot, cover with water, bring to a simmer over medium heat, and cook until internal temperature reaches 165°F, about 15 minutes.

  2. 2

    Transfer cooked chicken to a board, allow to cool slightly, and shred thoroughly.

  3. 3

    In a mixing bowl, combine 2/3 cup mayonnaise, 2/3 cup sour cream, 2 tbsp fresh lime juice, 1 tsp salt, and 1/2 tsp ground black pepper.

  4. 4

    Add shredded chicken, 2 cups grated carrots, 1 cup drained canned sweet corn, 1 cup thawed frozen green peas, 1 diced Granny Smith apple, and 1/2 cup raisins to the dressing, stirring until evenly coated.

  5. 5

    Refrigerate for 30 minutes, then sprinkle 2 cups shoestring potato sticks over the top right before serving.

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Questions

What is Salpicão de Frango?

A classic Brazilian cold chicken salad combining shredded poultry, crisp vegetables, sweet apple, and raisins in a creamy dressing, crowned with crunchy potato sticks. This reference files it under Brazilian salad: made on the stovetop, rated easy and about 35 minutes start to finish.

What internal temperature should Salpicão de Frango reach?

For Salpicão de Frango, the target internal temperature is 165 F (about 75 C), given in step 1. A probe thermometer removes the guesswork.

What can I use instead of sour cream in Salpicão de Frango?

The entry for Salpicão de Frango calls for 2/3 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I use chicken thighs instead of chicken breasts in Salpicão de Frango?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Salpicão de Frango uses 2 lbs boneless skinless chicken breasts.

How do I store and reheat Salpicão de Frango?

The base of Salpicão de Frango is carrots, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. It does not freeze.

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