BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)
This is a really easy chicken salad made with a cream and mustard dressing instead of mayo, which results in a lighter taste. Great for leftover chicken.
Provided by Mia
Categories Salad
Time 20m
Yield 8
Number Of Ingredients 15
Steps:
- Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
- Stir together cream and mustard in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
- Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 30.9 g, Cholesterol 54.5 mg, Fat 19 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 5.5 g, Sodium 427.3 mg, Sugar 11.5 g
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.
Provided by Aline Shaw
Categories Main Course Salad
Time 40m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Carbohydrate 14 g, Protein 20 g, Fat 20 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 61 mg, Sodium 267 mg, Fiber 2 g, Sugar 3 g, Calories 319 kcal, ServingSize 1 serving
BRAZILIAN CHICKEN SALAD AKA SALPICAO ESPECIAL DE GALINHA
Similar to Maionese, or Brazilian Potato Salad, this is another favorite dish of mine from Brazil, my husband's home country. My favorite version was served to me 10 years ago at an authentic Brazilian restaurant in Southboro, Massachusetts called Ipanema. I rushed home and came up with this and I think its pretty darn close! This is a newly adopted recipe. I will be trying it soon. :)
Provided by islandgirl77551
Categories Chicken Breast
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Toss chicken, vegetables, apple, raisins and olives in serving bowl.
- Add mayonnaise, combine, then gently salt and pepper to taste, remembering that your next step is to fold in the shoestring potatoes and you don't want it to be too salty--if you are serving later, I recommend that you add the shoestring potatoes right before you serve.
- Garnish with green olives and a few shoestring potatoes scattered on top.
- Prep time listed below assumes your ingredients are cooked, cooled and ready to mix--servings yielded depends on how hungry you are; 8 is a good guess.
Nutrition Facts : Calories 341.1, Fat 13.2, SaturatedFat 2.2, Cholesterol 80.3, Sodium 372.5, Carbohydrate 30.4, Fiber 3, Sugar 11.2, Protein 27
SALPICAO (BRAZILIAN CHICKEN SALAD SANDWICH)
This easy take on a sandwich sold by vendors along Rio de Janeiro's beaches is packed with grated vegetables, sweet raisins, fresh lime juice, and cilantro.
Provided by Member 610488
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk the mayonnaise, 1 tbsp of the lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Add the chicken, raisins, celery, and onion. Season to taste with salt and pepper.
- In another medium bowl, combine the oil with the remaining 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Mix in the carrots, beets, and cilantro.
- Put a lettuce leaf on 4 of the bread slices, then top with the chicken salad, carrot mixture, another lettuce leaf, and another slice of bread.
SALPICAO---BRAZILIAN CHICKEN SALAD
This is a yummy dish that's great for warm weather lunches. Sometimes I add grated beets. This turns it pink but its still delicious. Enjoy.
Provided by Transylmania
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl combine the chicken, carrots, corn and raisins.
- In a small bowl whisk the mayonnaise, vinegar, salt, and pepper together.
- Pour this over the chicken and combine well.
- Top with the straw potatoes and serve.
Nutrition Facts : Calories 418.3, Fat 15.5, SaturatedFat 2.8, Cholesterol 76.1, Sodium 344.1, Carbohydrate 41.6, Fiber 3.7, Sugar 11.2, Protein 31.3
BRAZILIAN CHICKEN APPETIZER (COXINHAS DE GALINHA)
these are delicious Chicken appetizers in Brazil that are usually served like a bulb/teardrop or like a drumstick. Preparation time assumes that the chicken have been cut up.
Provided by Pneuma
Categories Lunch/Snacks
Time 1h
Yield 12 pieces, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat cooking oil on a pan and when hot enough, add and brown the chicken at both sides.
- Add 1-2 cups of water enough to boil chicken for 20 mins or until tender. Don't forget to cover it. Drain and set aside liquid.
- When chicken is cool enough, separate the meat from the bones. Cut the breast into12 long strips and set aside.
- Mince the rest of the meat and combine with onion, cloves, salt and pepper. You can use a food processor to make the mincing and mixing quick just by pulsing it. Set aside. You can also set aside the thin bones to serve as a sticks for the chicken later on.
- For the dough: mix rice flour with milk, add enough chicken juices that was set aside to make a firm dough. Then, add butter and egg yolks to soften it. Add and mix the minced chicken. Add chili sauce and mix.
- Divide dough in 12 equal parts. Flatten it a bit with palm, add a piece of chicken breast from near the edge. Roll to cover then shape it like a bulb or teardrop with a tapered end. You can push in the thin bones at the thin part of the shaped dough so they looks like chicken drumsticks.
- Roll in breadcrumbs and fry in hot oil until golden brown putting it on strainer or napkins to help drain excess oil.
- Serve with chili salsa.
Nutrition Facts : Calories 934.9, Fat 37.4, SaturatedFat 20.6, Cholesterol 401, Sodium 646.4, Carbohydrate 60.9, Fiber 2.5, Sugar 2.6, Protein 83.8
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