Brazilian Chicken Salad

Known as Salpicão de Frango, this recipe is one of the typical Brazilian side dishes for the Holiday.


Click here to see the recipe in Portuguese


servings: 8 to 10

preparation time: 35 minutes



2 large chicken breasts (cooked and shredded)

1 green apple, thinly sliced

juice of 1 lemon

½ onion, cut into very thin strips

2 grated carrots

10-15 chopped olives (black or green)

½ cup raisins

½ cup chopped almonds

½ cup chopped Italian parsley

1 tablespoon olive oil

2 tbs. mayonnaise

salt and pepper to taste

crushed potato chips to garnish



1 – Mix apple and lemon juice in a pot while you chop the other ingredients.

2 – In a large bowl add onion, carrot, olives, raisins, almonds and parsley. Stir well.

3 – Add apple with lemon juice and the shredded chicken.

4 – Seasoning with salt, pepper, olive oil and mayonnaise. Taste and adjust the spices to your taste.

5 – Refrigerate for at least 30 minutes. After that, put in the bowl that you will use to serve and garnish with the crushed chips.


Tips and Options:

  • Use different ingredients as corn, peas, celery, cabbage, potatoes, green beans or radishes.
  • Want a lighter option? Instead of mayonnaise, use 2 tablespoons of yogurt mixed with 1 teaspoon mustard.


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