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Brazilian Chicken Salad – Salpicão de Frango

Brazilian chicken salad (or, as we call it in Portuguese, salpicão) is a chicken and veggies salad, dressed in mayo and heavy cream for a lighter taste, and topped with potato sticks for crunch.

Brazilian chicken salad Pinterest graphic

Brazilian chicken salad recipe

This Brazilian chicken salad, salpicão de frango in Portuguese, is a delicious summer salad and a very popular dish in Brazil.

It is an easy and fun recipe that we usually serve during Christmas. For us Brazilians, if a dish calls for raisins and apple, it’s a Chrismas dish.

But because most people love or hate these ingredients in savory dishes, they are optional–you can leave them out.

I’m not a big fan of apple in savory dishes, so I don’t add it to my chicken salad. I only added the raisins because my husband loves it, and they are easy to remove on my plate.

Thankfully, we don’t have many dishes that call for apple or raisins in Brazilian food.

Brazilian chicken salad closeup
This Brazilian chicken salad is DELICIOUS!

When to serve your Brazilian chicken salad

This Brazilian salpicão salad is a delicious dish packed with exciting flavors. Make sure to show your cooking skills to your friends and family by serving it to them!

  • Picnics
  • Potlucks
  • Barbecues
  • Family reunions
  • As a side dish for lunch
  • On bread – it makes a delicious Brazilian chicken salad sandwich

What can you serve with salpicão

This chicken salad pairs well with white rice, vegetables, and your favorite grilled meat.

Brazilian chicken salad is also known as Brazilian Salpicão
Sprinkle shoestring potatoes to add some crunch

Other Brazilian salads you may like:

Ingredients options

  • You can use red or green apple
  • If you can’t find shoestring potatoes, you can use crumbled potato chips instead
  • If you want a salad with fewer calories, you can use homemade mayonnaise (with plain yogurt) instead
  • You can use lime juice instead of the white wine vinegar
  • While the original recipe calls for sweet raisins, don’t feel obligated to add them if you don’t like raisins. They are optional.
  • You can use frozen peas, thaw them first, or fresh–both are okay!
  • For an extra punch of flavor, you can use rotisserie chicken instead of the cooked one.
Brazilian chicken salad is also known as Salpicão de frango in Brazil

How to make this Brazilian chicken salad

In an instant pot, sauté the Brazilian sofrito or the minced onion and garlic on olive oil for about 2 minutes.

Add the chicken, and season it with salt and pepper. Cook it for a minute on each side so that the seasoning’s flavor can be transferred to the chicken. Add water and a chicken bouillon cube and cook it for about 25 minutes.

In the meantime, you can prepare and cut the other ingredients.

Once the time has passed, safely release the pan’s pressure and transfer the cooked chicken to a bowl using tongs.

Using two forks or a wooden spoon, shred the chicken–it’s very, very easy! Let it cool to room temperature. Set aside.

Brazilian chicken salad in a bowl

In the meantime, gently mix the carrots, peas, yellow corn, raisins, parsley, and green onions in a large bowl.

In a medium bowl, add the mayo, heavy cream, and mustard (the dressing ingredients) and mix them until incorporated.

Add the shredded chicken to the large bowl with vegetables and add the dressing. Mix it well.

Season with white wine vinegar, salt, and black pepper. Transfer the salad to a beautiful serving dish.

Top it with some potato sticks for a crunchy texture and garnish the serving bowl with lettuce leaves, if you want.

If you can’t find potato sticks (shoestring potatoes), you can use crumbled potato chips instead. It works just fine.

Cover the bowl and refrigerate for half an hour or until chilled.

Bom apetite!

Brazilian chicken salad Pinterest graphic

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Brazilian chicken salad is also known as Salpicão de frango in Brazil

Brazilian Chicken Salad - Salpicão de Frango

Yield: 7
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Brazilian chicken salad (or, as we call it in Portuguese, salpicão) is a chicken and veggies salad, dressed in mayo and heavy cream for a lighter taste, and topped with potato sticks for crunch.

Ingredients

  • 1 tablespoon Brazilian Sofrito or 3 cloves of garlic minced and 1/2 onion diced
  • 1 tablespoon olive oil
  • 1 pound chicken
  • 1 poultry bouillon cube
  • 2 large carrots, shredded
  • 1 cup peas
  • 1 cup fresh or frozen corn
  • 1/2 cup raisins
  • 1/4 cup fresh parsley
  • 2 green onions, cubes
  • 1 apple, optional
  • 1 cup mayo
  • 1/4 cup heavy cream
  • 1 tablespoon mustard
  • White wine vinegar to taste
  • Salt and pepper to taste
  • Potato sticks to taste

Instructions

    1. In an instant pot, sauté the Brazilian sofrito or the minced onion and garlic on olive oil for about 2 minutes.
    2. Add the chicken, and season it with salt and pepper. Cook it for a minute on each side so that the seasoning’s flavor can be transferred to the chicken. Add water and a chicken bouillon cube and cook it for about 25 minutes.
    3. In the meantime, you can prepare and cut the other ingredients.
    4. Once the time has passed, safely release the pan’s pressure and transfer the cooked chicken to a bowl using tongs.
    5. Using two forks or a wooden spoon, shred the chicken--it's very, very easy! Let it cool to room temperature. Set aside.
    6. In the meantime, gently mix the carrots, peas, yellow corn, raisins, parsley, and green onions in a large bowl.
    7. In a medium bowl, add the mayo, heavy cream, and mustard (the dressing ingredients) and mix them until incorporated.
    8. Add the shredded chicken to the large bowl with vegetables and add the dressing. Mix it well.
    9. Season with white wine vinegar, salt, and black pepper. Transfer the salad to a beautiful serving dish.
    10. Top it with some potato sticks for a crunchy texture and garnish the serving bowl with lettuce leaves, if you want.
    11. If you can’t find potato sticks (shoestring potatoes), you can use crumbled potato chips instead. It works just fine.
    12. Cover the bowl and refrigerate for half an hour or until chilled.
    13. Bom apetite!
Nutrition Information:
Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 532Total Fat: 39gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 84mgSodium: 445mgCarbohydrates: 27gFiber: 4gSugar: 13gProtein: 20g

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

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