Brazilian Festive Chicken Salad (Salpicão)
A beloved Brazilian party classic, this shredded chicken salad balances sweet, savory, and crunchy in every forkful. Perfect for potlucks, holiday spreads, or any gathering where you need a crowd-pleaser that can be made well ahead of time.
🛒 Ingredients
10 servings
- 2 kg (4.4 lb) chicken breasts
- 2 cans sweet corn, drained (about 14 oz each)
- 4 tart apples (such as Granny Smith), peeled and diced
- 500 g (1 lb) seedless raisins
- 100 g (3.5 oz) olives, finely chopped
- 150 g (5 oz) cashews, roughly chopped
- 400 g (14 oz) mayonnaise
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- Salt and white pepper to taste
- 200 g (7 oz) thin shoestring potato sticks
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Directions
- 1
Poach the chicken breasts in seasoned broth with bay leaves and salt for 25–30 minutes. Let cool completely, then shred finely using two forks.
- 2
In a large bowl, combine the shredded chicken, drained corn, apple cubes tossed in lemon juice, raisins, chopped olives, and cashews.
- 3
Whisk the mayonnaise with the Dijon mustard, season with salt and white pepper, then fold into the chicken mixture until everything is evenly coated.
- 4
Cover and refrigerate for at least 2 hours to allow the flavors to meld.
- 5
Just before serving, fold in the potato sticks to add crunch. Transfer to a serving platter and serve immediately.
💡 Chef's Tip
Always add the potato sticks at the very last moment — they lose their crunch fast. This salad keeps well in the fridge for up to 2 days without the potato sticks.
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Same category — Poultry
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