Brazilian Chicken With Green Pepper And Herb Salad Recipes

SALPICãO DE FRANGO - BRAZILIAN CHICKEN SALAD

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.

CHICKEN AND HERB SALAD WITH NUOC CHAM

Steps:

• In a large bowl, combine the sugar and 1/4 cup water. Whisk to dissolve the sugar. Add the garlic, chile, lime juice and fish sauce. Stir to combine.
• Add the chicken, cabbage, cucumbers and bell pepper to the dressing. Toss to coat. Add the leafy greens and the basil and mint leaves. Toss to combine.
• Divide the salad among bowls, garnish with the crispy shallots and serve immediately.

BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)

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.