Best 6 Salpicão De Frango Brazilian Cold Chicken Salad Recipes

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Salpicão de Frango, also known as Brazilian cold chicken salad, is a vibrant and refreshing dish that combines shredded chicken, crisp vegetables, and a creamy mayonnaise-based dressing. It is a popular dish served at parties, potlucks, and gatherings in Brazil, and its popularity has spread to other parts of the world due to its delightful flavors and versatility. This article presents two variations of the Salpicão de Frango recipe: a classic version and a modern twist using avocado. Both recipes offer a unique take on this Brazilian classic, catering to different taste preferences and dietary needs.

Let's cook with our recipes!

SALPICãO DE FRANGO - BRAZILIAN CHICKEN SALAD



Salpicão de Frango - Brazilian Chicken Salad image

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

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

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



Brazilian Chicken Salad Aka Salpicao Especial De Galinha image

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

2 lbs boneless skinless chicken breasts, poached, cooled and pulled into small shreds, not cubed
1 cup frozen peas, defrosted
1 cup frozen corn kernels, defrosted
1 cup carrot, cooked, cooled and diced (frozen is OK, too)
1 apple, peeled, cored and diced small (Gala or Fuji)
1 cup mayonnaise
1/2 cup seedless raisin
1/2 cup sliced stuffed green olive
2 cups shoestring potatoes
salt and pepper (sometimes I use Lawry's salt)

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

BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)



Brazilian Chicken Salad (Salpicao de Frango) image

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

1 pound coarsely shredded cooked chicken
1 (8 ounce) can whole kernel corn, drained
1 cup pitted green olives, chopped
¾ cup golden raisins
2 carrots, grated
1 stalk celery, finely chopped
¼ green apple, finely chopped
4 tablespoons heavy cream
1 tablespoon Dijon mustard
1 pinch white sugar
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste
2 large lettuce leaves
4 sprigs watercress
2 cups shoestring potato sticks

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

SALPICAO SALAD



Salpicao Salad image

This delightful Brazilian salad features shredded chicken and crispy fried potatoes. You can prepare the chicken a day in advance, but the fried potatoes should be added just before serving so that they stay crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 13

2 medium onions
2 tablespoons extra-virgin olive oil
3 whole chicken breasts
3 cloves garlic, minced
Salt and freshly ground black pepper
1 tablespoon sweet paprika
1/3 cup roughly chopped fresh flat-leaf parsley
3 scallions, white and light-green parts only, chopped
1 pound green beans, trimmed
2 pounds carrots
5 pounds white potatoes
Vegetable oil, for frying
1/2 cup Homemade Mayonnaise, or prepared

Steps:

  • Peel and mince 1 onion, and set aside.
  • In a large, heavy pot, heat olive oil over medium heat. Add chicken breasts; brown on each side for 10 minutes. Add garlic; saute 1 minute. Stir in 1 teaspoon salt, 1 teaspoon pepper, reserved minced onion, and paprika. Saute until onion becomes soft, 3 to 4 minutes. Add 3 cups water; bring to a boil. Reduce heat; cover, and simmer for 30 minutes.
  • Add parsley and scallions; simmer until softened, about 5 minutes more. Transfer chicken to a large bowl to cool. Strain cooking liquid; pour over chicken. Working over the bowl, remove meat from bones; discard skin and bones. Using your fingers, shred meat. Cover, and chill 30 minutes.
  • Cut beans into 1/4-inch-long pieces. Place in a bowl; set aside. Wash, peel, and grate carrots. Place in another bowl; set aside. Bring a large pot of salted water to a boil. Blanch cut beans until just tender, about 2 minutes. Remove beans from water using a slotted spoon. Place in bowl of ice water to cool. Remove from water, and set aside. Return salted water to a boil. Blanch carrots, until just wilted, about 1 minute. Remove with a slotted spoon, and place in a bowl of ice water to chill. Drain carrots, and set aside. Slice remaining onion into thin rounds. Place in a third bowl; cover, and set aside.
  • Wash and peel potatoes. Place in a large bowl; cover with cold water. Set aside.
  • Cover bottom of a medium stockpot with 2 inches of vegetable oil. Heat oil until a frying thermometer registers 375 degrees.Grate a potato over a towel, pat dry, and immediately place in hot oil. Fry until golden brown. Using a slotted spoon, remove potato from oil, and transfer to a large paper-towel-covered surface; drain. Repeat with remaining potatoes, adding vegetable oil if necessary.
  • In a large serving bowl, toss all reserved ingredients with mayonnaise. Season with salt and pepper, and serve.

BRAZILIAN CHICKEN SALAD (SALPICAO DE FRANGO)



Brazilian Chicken Salad (Salpicao de Frango) image

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 Recipes

Time 20m

Yield 8

Number Of Ingredients 15

1 pound coarsely shredded cooked chicken
1 (8 ounce) can whole kernel corn, drained
1 cup pitted green olives, chopped
¾ cup golden raisins
2 carrots, grated
1 stalk celery, finely chopped
¼ green apple, finely chopped
4 tablespoons heavy cream
1 tablespoon Dijon mustard
1 pinch white sugar
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley, or to taste
2 large lettuce leaves
4 sprigs watercress
2 cups shoestring potato sticks

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 COLD CHICKEN SALAD



Salpicão De Frango - Brazilian Cold Chicken Salad image

This is a great favorite of Brazilians as a summer salad; great for picnics, it's almost a meal in itself... Found online and posted for ZWT7.

Provided by Artandkitchen

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 -3 cooked chicken breasts, shredded (cooked)
2 slices ham, chopped
1/2 cup fresh parsley, chopped
0.5 (8 ounce) can hearts of palm, chopped
0.5 (8 ounce) can corn
0.5 (8 ounce) can peas
1 apple, chopped
1 small onion, finely chopped
1 green pepper, chopped (you can omit it, if you can't eat green peppers for any reason)
1 carrot, shredded
1/4 cup green olives
1/2 cup raisins
2 tablespoons mayonnaise (sprinkle with garlic salt before adding the mayo)

Steps:

  • Mix it all together and put it in the fridge until you're ready to serve.
  • If mangoes are in season, add one chopped mango. In Brazil, people like to sprinkle this salad with matchstick potato chips right before it goes to the table.

Nutrition Facts : Calories 296.1, Fat 8.5, SaturatedFat 1.8, Cholesterol 43.1, Sodium 358.4, Carbohydrate 39.4, Fiber 6.4, Sugar 21.2, Protein 19.4

Tips:

  • Use leftover chicken or cook chicken specifically for this salad.
  • Shred the chicken into bite-sized pieces for a better texture.
  • Use ripe and juicy tomatoes for a burst of flavor.
  • Peel the cucumbers for a milder taste.
  • Chop the onion finely to avoid overpowering the other ingredients.
  • Use fresh herbs like parsley, cilantro, or scallions for added flavor.
  • Add chopped celery or carrots for extra crunch.
  • Season the salad with salt and pepper to taste.
  • Serve the salad chilled for a refreshing and flavorful dish.

Conclusion:

Salpicao de Frango is a delicious and versatile Brazilian cold chicken salad that is perfect for any occasion. With its combination of shredded chicken, fresh vegetables, and a tangy dressing, this salad is sure to be a hit. It is easy to make and can be customized to your liking, making it a great option for a quick and healthy meal. Whether you are looking for a light lunch, a side dish, or a party appetizer, Salpicao de Frango is a great choice.

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