Brazilian chicken salad (salpicão)
Brazil’s party chicken salad: shredded chicken with sweet corn, peas, carrot, apple and raisins in a light, lemony creamy dressing.
- 20 min total
- 20 min hands-on
- Anyone can make this
- Serves 6
- About $1.91 a serving
- 380 calories
- Good the next day
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 6 servings.
- 3 cups rotisserie chicken, shredded
- 1 cup frozen peas
- 1 can canned corn, drained
- 1 cup shredded carrots
- 1 apple, diced
- ⅓ cup raisins
- 3 green onions, thinly sliced
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- ½ lemon, juiced
- ¼ cup fresh parsley, chopped (optional)
From your pantry
- ¾ tsp salt
- ¼ tsp black pepper
Each serving has about 380 calories, 22 g protein, 27 g carbs and 21 g fat, and costs about $1.91 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No frozen peas? Frozen mixed vegetables work.
- No shredded carrots? Carrots work.
- No raisins? Dried cranberries work.
- No green onions? Chives work.
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No lemons? Limes work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the chicken into thin strips.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Microwave the frozen peas in a covered bowl for 2 to 3 minutes, until steaming hot, then spread them on a plate to cool. the corn.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Food safety: Frozen vegetables aren’t ready to eat straight from the bag, because they can carry listeria. Cook or microwave them until steaming hot, then let them cool before they go into a cold salad, bowl or wrap.
the apple and the green onions.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Dolly’s tip: A tart green apple is traditional, but any crisp apple works.In a big bowl, the mayonnaise, yogurt, lemon juice, salt and pepper until smooth.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Add the chicken, peas, corn, carrots, apple, raisins and green onions and until everything is coated.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Chill 30 minutes and scatter the parsley on top before serving.
Timer: 30 min
Dolly’s tip: It keeps 3 days in the fridge. Pack it with an ice pack, and eat it in a bowl, on bread or scooped up with lettuce leaves.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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