- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 415 kcal
Quick summary
“The traditional chicken salpicão combines shredded soft chicken breast, grated carrot, crispy green apple, and the striking sweetness of raisins wrapped in mayonnaise. It is a classic dish for Sunday lunches and celebrations in Brazil.”
What you need to know
- The shredded chicken with forks retains a rustic thickness that absorbs the mayonnaise without turning the salad into a paste.
- The inclusion of two grated carrots provides vegetable volume, vivid color, and constant crunch with every bite.
- The 30-minute refrigerated rest sets the sauce and ensures the perfect serving temperature.
Ingredients
Main
- 500g of cooked and shredded chicken breast
- 2 medium grated carrots
- 1/2 cup of fresh peas
- 1 chopped green apple
- 1/2 cup raisins
- 1/2 cup of mayonnaise
- Salt and pepper to taste
- To make the salpicão tastier, you can add chopped walnuts.
- Try replacing the mayonnaise with plain yogurt for a lighter version.
- If you prefer, add sweet corn for a sweet flavor.
- Ensure the chicken is well chilled before mixing with the other ingredients.
- Salpicão can be made in advance; on the day of the party, just serve it well chilled.
Instructions
Principal
- Cook the chicken breast in water and season with salt until it is well cooked.
- Let cool and shred the chicken with the help of two forks.
- In a large bowl, mix the shredded chicken, grated carrots, peas, chopped apple, and raisins.
- Add the mayonnaise and mix well so that all ingredients are coated.
- Season with salt and pepper to taste, stirring again.
- Transfer to a platter and refrigerate for at least 30 minutes before serving.
- Serve cold as a side dish or main course.
Chef's tips
- Let the chicken breast cool completely before adding to the bowl so as not to heat the mayonnaise and melt the emulsion.
- Drain the excess liquid from the chopped apple with paper towels before adding so as not to water down the creamy base.
- Sieve the raisins and hydrate them in warm water for 5 minutes before use if you prefer them to be more tender.
Variations
- Add thin potato sticks on top of the dish only at the exact moment of serving to keep the crunch intact.
- Add half a cup of chopped walnuts or toasted nuts to add elegance to the classic salpicão.
- Incorporate thin strips of red bell pepper or chopped green olives to give a striking salty touch.
Substitutions
- Traditional mayonnaise can be substituted with homemade milk mayonnaise or half mayonnaise and half requeijão.
- Green apple can be replaced with firm red apple or small cubes of peeled fresh celery.
- Fresh peas can be replaced with drained canned sweet corn or chopped boiled green beans.
How to store
Store the salpicão in a serving dish well protected with plastic wrap or a closed container in the refrigerator for up to 3 days. Remove from the refrigerator only at the moment of serving to avoid changes in the creaminess of the mayonnaise.
Can it be frozen?
Do not freeze the ready-made chicken salad, as the mayonnaise undergoes phase separation when defrosting and the apple becomes wilted and dark. Freeze only the already cooked and shredded chicken breast in portions to speed up future preparations.
What to serve with
It is the ideal garnish to accompany seasoned white rice, roasted pork loin, holiday turkey, or roast beef with gravy. It is also successful served cold as an appetizer alongside French bread toast.
Frequently asked questions
Why is it essential to use the chicken completely cold?
Hot or warm chicken melts the mayonnaise fat, causing the salad to separate oil and look unappealing.
How to keep the apple clear without browning while I prepare the other items?
Chop the green apple and quickly pass it through a solution of water with lemon juice or mild vinegar to prevent oxidation.
Can I use shredded roast chicken left over from another meal?
- Yes, leftover shredded skinless roast chicken gives a smoky flavor much appreciated in traditional salpicão.
What is the secret for the salpicão not to be too heavy?
Adjust the amount of mayonnaise just to coat the ingredients without soaking them and keep the balanced proportion of carrot and apple.
