- Prepare the Ingredients
Gather all ingredients: 1.5 lb chicken breasts, 1 bay leaf, 1 cup mayonnaise, 3 tbsp fresh lime juice, 1 tsp salt, 1/2 tsp black pepper, 1 medium Granny Smith apple (cored and diced), 2 celery stalks (diced), 1 large carrot (peeled and grated), 1/2 small red onion (finely diced), 1 cup canned sweet corn (drained), 1/2 cup raisins, 1/3 cup pitted green olives (sliced), 1/4 cup chopped fresh parsley, and 1.5 cups shoestring potatoes.
- Cook & Shred the Chicken
Place the chicken breasts and bay leaf in a pot, cover with water, and bring to a simmer over medium heat. Poach for 12-15 minutes, or until the internal temperature reaches 165°F. Remove the chicken, let it cool completely, then shred it finely using two forks. Crucial: Spread the shredded chicken on a plate and refrigerate or briefly freeze until completely cold.
- Make the Dressing & Combine
In a large mixing bowl, whisk together the cold mayonnaise, fresh lime juice, salt, and black pepper until smooth and emulsified. Add the chilled shredded chicken, diced apple, celery, grated carrot, red onion, corn, raisins, olives, and parsley. Gently fold everything together until evenly coated with the dressing.
- Chill, Garnish & Serve
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Just before serving, transfer to a serving platter and generously top with the shoestring potatoes, creating a crispy crown. Serve immediately to maintain the perfect texture contrast.
- Calories:420 kcal
- Protein:28 g
- Carbohydrates:32 g
- Sugar:17 g
- Salt:0.8 g
- Energy:1757 kJ
- Fat:21 g
Let’s talk about a lunchtime savior, the kind of dish that sits in your fridge like a promise of a very good, no-fuss meal. You know the one—a vibrant, textural wonder that’s somehow more satisfying than a sandwich and feels like a celebration. For me, that’s Brazilian chicken salad. Forget everything you know about its mayo-laden, celery-studded cousin. This, my friend, is a crunchy, sweet, salty, and creamy revelation all in one bowl. It’s the salpicão de frango recipe I find myself craving on busy weeks, a staple that’s as much about texture as it is about flavor.
The Heart of Brazilian Chicken Salad
Salpicão, as it’s known in Brazil, is a beloved potluck superstar. Its origins are humble—a clever way to stretch a little protein into a hearty, satisfying meal for a crowd. But what began as a practical dish has become legendary for its joyful, confetti-like appearance and its addictive mix of textures. Every family has their own version, which means you’re not just making a salad; you’re joining a delicious, ongoing conversation.
What Sets Salpicão Apart
The magic lies in the contrasts. It’s not a smooth, homogenous mixture. We’re aiming for a party in your mouth: tender shreds of chicken, pops of sweet raisins and corn, the sharp crunch of apple and celery, and the salty bite of cured ham or olives. Each forkful should be a little different. The dressing is a simple emulsion of mayonnaise and lime juice, but it acts as the silky glue that brings all these bold characters together into perfect harmony.
A Non-Negotiable Pro-Tip
Here’s my ‘aha!’ moment, learned after one too many soggy batches: the chicken must be completely cool before you dress it. I mean, fridge-cold. If it’s even slightly warm, it will weep into the mayo and turn your beautiful, crisp salad into a sad, watery mess. Shred it, spread it on a plate, and pop it in the freezer for 10-15 minutes if you’re in a hurry. This one step guarantees the creamy, cohesive texture you’re after.
Serving & The Perfect Pair
This isn’t a side salad; it’s the main event. I love it piled high on a platter with a crown of shoestring potatoes for extra crunch, or simply scooped onto a bed of butter lettuce leaves for a lighter touch. For the full Brazilian churrascaria experience, serve it alongside grilled sausages or a simple steak. Drink-wise, a crisp, ice-cold lager or a caipirinha cuts through the richness beautifully.
Make It Your Own: Variations & Substitutions
The beauty of this brazilian chicken salad recipe is its flexibility. Don’t have raisins? Try diced dried apricots. Want to make it dairy-free? Use a vegan mayo—the lime juice will keep it bright. For a lighter version, swap half the mayo for Greek yogurt. You can also add diced mango for a tropical twist, or peas for extra color. This is your canvas. If you’re exploring more Brazilian classics, check out Serious Eats for authentic inspiration.
Make-Ahead & Keeping It Fresh
This salad is a meal-prep dream. You can assemble everything (except the final crispy potato topping) up to a day in advance. Store it tightly covered in the fridge—the flavors actually improve as they mingle. Just give it a gentle stir before serving and add those shoestring potatoes at the last second so they stay gloriously crisp.
Your Brazilian Chicken Salad Questions, Answered
Can I use rotisserie chicken?
Absolutely! A high-quality rotisserie chicken is the ultimate shortcut here. Just be sure to shred it finely and discard any overly seasoned or salty skin.
What can I use instead of shoestring potatoes?
Crushed potato chips (the plain, ridged kind work best) or even French-fried onions make a fantastic, crispy substitute in a pinch.
How long does it keep?
Properly stored, it will be delicious for 2-3 days. After that, the vegetables will start to lose their crunch.
So there you have it—a dish that’s as fun to make as it is to eat. This Brazilian chicken salad is more than a recipe; it’s a ticket to a brighter, more flavorful lunch break. I hope it becomes a regular in your rotation, too. Now, go raid your fridge and get mixing! I’d love to hear how you make it your own in the comments below.
