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 time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Season the chicken breasts with some salt and pepper, and set aside.
- 2
Then, heat up one tablespoon of the olive oil using the ‘saute’ function of your instant pot.
- 3
When the oil is hot, saute the brazilian sofrito until fragrant, about 2 mins.
- 4
Add the chicken, and brown both sides – about a minute per side.
- 5
Then add the stock, close the pan, and set the instant pot to 25 mins on manual, and let it cook.
- 6
After 25 mins, safely release the pressure, turn off and open the pan when you are able.
- 7
Using a wooden spoon, “smash” the cooked chicken to shred it.
- 8
Drain the stock (you can save it for to use another time), and let the chicken cool to room temperature.
- 9
While the chicken cools, add the veggies to a large bowl, set aside.
- 10
Add the mayo, the remaining olive oil, vinegar and mustard to a small bowl, and whisk to combine.
- 11
Combine the cooled chicken with the veggies and dress with the mayo mixture.
- 12
Serve with salad greens topped with potato sticks or chips for crunch.