-
For the salad
-
Whole chicken breast
400 grams -
Carrots
2
• 21 kcal -
sweet corn
80 grams -
Already boiled peas
80 grams
• 48 kcal -
Pitted green olives
80 grams -
Granny Smith Apple
1 -
For the sauce
-
Cream cheese spread
150 grams -
Lime
1/2
• 0 kcal -
Parsley
1 tuft
• 79 kcal -
Mustard
1 teaspoon
• 65 kcal -
salt
to taste
• 21 kcal -
pepper
to taste
• 79 kcal -
Extra virgin olive oil
to taste
• 0 kcal -
For the crisps
-
potatoes
2
• 899 kcal -
Peanut oil
to taste
• 0 kcal -
salt
to taste
• 21 kcal -
apple cider vinegar
to taste
• 21 kcal
Calories refer to 100 grams of product
L’Brazilian chicken salad, Where salpicão de frango, it’s a typical specialty of Brazil. Particularly rich and tasty, it is made from previously boiled or grilled chicken, peas, corn, olives and sliced carrots. It is surmounted by a cheese sauce creamy, enveloping consistency, and finally garnished on the surface of potato chips, for a pleasant crispy finish. Slightly tasteful bittersweet, thanks to the addition of green apple, it is perfect to serve as second Where single dish for any occasion: from lunch on the terrace to a meal in the office, including a picnic in the park. Find out how to prepare it by following our easy step-by-step instructions.
How to make a Brazilian chicken salad
Boil the whole chicken breast in a saucepan with lightly salted water for 25-30 minutes (1). Cooking will also depend on the thickness of the meat. Once cooked, drain and set aside.
Peel the potatoes and cut them into thin slices using a mandolin (2).
Get small strips of the potato slices (3). Soak them in cold water and apple cider vinegar for about 20 minutes.
After this time, rinse them under running cold water and dry them thoroughly (4).
Prepare the sauce: collect the cream cheese, chopped parsley, lime juice and mustard in a small bowl (5).
Add a drizzle of oil, salt and pepper and mix well (6).
Fry the potatoes in plenty of hot seed oil (7); once browned, drain them and let them dry on absorbent paper.
As soon as the chicken has cooled, shred it with your hands, removing the remaining bones (8) and collect it in a bowl.
Add the boiled peas, corn, green olives, sliced apple and carrots, cut into rings (9).
Add the sauce and mix gently (10).
Sprinkle the surface with chips and serve (11).
Advice
The most suitable apples for this recipe are Granny smith, with a crunchy and juicy pulp and a slightly acidic taste, reminiscent of red fruits and citrus; you can also replace them with Pink lady, sweeter and juicier, or with Golden Delicious, with a balanced and full flavor. You can also replace them withpineapple Whereraisins, soaked and well squeezed.
We used the whole chicken breast, by cooking it in lightly salted water, but you can replace it with a little if you wish slices and toast them in a pan with a drizzle of oil. You can also “recycle” leftover meat of a precooked roast or use a turkey or pork loin.
To fry the potato chips, we recommend that you use thepeanut oil: odorless and with a high smoke point, it is one of the best for this type of preparation; for optimal cooking, the temperature should be around 170-180 ° C, being careful not to fry too many potatoes at a time so as not to lower it too much. Once cooked, drain them and let them dry on absorbent paper towels, avoiding to cover them so that they do not lose their crunch.
Brazilian salad is excellent as an accompaniment to classics Nachos and have Grill fragrant.
A’anti-waste idea: boil the chicken in water, adding any herbs and herbs you have available; this way you will get a perfect broth for dinner, to which add short pasta or broken spaghetti.
If you liked this recipe, try these five variations of the classic chicken salad.
storage
You can store the Brazilian salad in fridge, inside a special airtight container, for maximum 24 hours.
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