Brazilian Chicken Salad aka Salpicão
Lunch is the biggest, most important meal of the day in Brazil. Salpicão is very popular served chilled on hot Brazilian days and is perfect for a summertime dinner here in the U.S. It has lots of bits and pieces of fruit and vegetables and fresh lime juice.
In addition to my version, you can try adding scallions, nuts, pineapples, sweet peppers or olives for extra flair. Many Brazilian households also add shoestring potatoes as a topper at the table for a bit of extra crunch. Feel free to make it your own!
• 4 Cups cooked, shredded chicken (rotisserie chicken works great)
• 2 Cups chopped celery
• 1 Cup shredded carrot
• 1/2 Cup raisins
• 2 medium apples, chopped
• 1/2 Cup canned peas, drained
• 1/2 Cup red grapes, cut into rounds (optional)
• 1-1/4 Cups mayonnaise
• 1/2 Cup fresh lime juice
• Salt to taste
• Ground black pepper to taste
In a large bowl, toss together the chicken, celery, carrot, raisins, apple, peas, and grapes (if using them). Set aside.
In a small bowl, whisk together the mayonnaise, lime juice, salt, and pepper.
Add to the chicken mixture, mixing gently until combined. Refrigerate.
Serve chilled on its own or make sliders with Brazi Bites (a favorite of mine!).