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Greatest plates · Salad
Salpicão de Frango (Brazilian Chicken, Apple and Carrot Salad)
The salad on every Brazilian Christmas table and most Sunday ones: shredded chicken with apple, carrot, corn and raisins in a light yoghurt dressing. Made from a leftover roast in ten minutes.
Serves 6Prep 20 minCook 15 minSaladChicken
Containsdairy · egg
Protein 36%Carbs 31%Fat 33%
About 313 kcal a serve — 29 g protein, 25 g carbs, 12 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Poach and shred the chicken
ChickenIf you are not using leftovers, simmer the chicken breast in salted water for 15 minutes, cool it and shred it with two forks. Shredded, not diced — this salad is about the texture of the threads.
In the saucepanChicken →
15 min
Yoghurt and lemon dressing
DressingWhisk the yoghurt, mayonnaise, lemon juice and salt together. Mostly yoghurt keeps it light — the traditional version is all mayonnaise and sits heavily.
In the small bowlDressing →
3 min
Everything through the dressing
TossToss the chicken with the apple, carrot, corn, raisins, celery and parsley, then fold the dressing through. Dress the apple as soon as it is cut and it will not brown.
In the big bowlToss →
5 min
Half an hour in the fridge
ChillRefrigerate half an hour before serving so it comes together.
30 min
Cook's noteIn Brazil it arrives under a thick layer of shoestring potato crisps scattered over the top, added at the table so they stay crunchy — worth doing if you can find them.
Estimated per serve
313 kcal · 29 g protein · 25 g carbs · 12 g fatestimates, within ~10%
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