Salpicão de Frango - Brazilian Chicken Salad

5 from 39 votes

Salpicão de Frango - Brazilian Chicken Salad

Brazilian Chicken Salad, or Salpicão de Frango, is a super popular dish in Brazil. It's nothing more, nothing less than a few delicious veggies, tossed together with chicken, dressed with mayo, and traditionally topped with potato sticks or chips. Great for your next potluck or picnic.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Salad

Cuisine: Brazilian

Servings: servings

Calories: 319kcal

Author: Aline Shaw

Ingredients

1.5 lbs chicken breasts boneless, skinless
1 Tbsp Brazilian Sofrito or 3 cloves of garlic minced and 1/2 onion diced
1 cup of chicken stock
1 cup of shredded carrots
1/2 cup of green onions sliced
1 cup of yellow corn
1/2 cup raisins
1/2 cup mayonnaise add more (or less) to your taste if you'd like
1/4 cup olive oil plus 1 tablespoon, divided
1/4 cup white wine vinegar
1 Tbsp mustard
Potato Sticks or regular potato chips

Instructions

Season the chicken breasts with some salt and pepper, and set aside.
Then, heat up the olive oil using the ‘saute’ function of your instant pot.
When the oil is hot, saute the Brazilian Sofrito until fragrant, about 2 mins.
Add the chicken, and brown both sides – about a minute per side.
Then add the stock, close the pan, and set the instant pot to 25 mins on manual, and let it cook.
After 25 mins, safely release the pressure, turn off and open the pan when you are able.
Using a wooden spoon, “smash” the cooked chicken to shred it.
Drain the stock (you can save it for to use another time), and let the chicken cool to room temperature.
While the chicken cools, add the veggies to a large bowl, set aside.
Add the mayo, the olive oil, vinegar and mustard to a small bowl, and whisk to combine.
Combine the cooled chicken with the veggies and dress with the mayo mixture.
Serve with salad greens topped with potato sticks or chips for crunch.

Bom Apetite!!

Nutrition