- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 370 kcal
Quick summary
“The light chicken salpicão is a balanced reimagining of the classic Brazilian festive salad, bringing crunchiness from carrots and apples with a light lemon dressing. Perfect for balanced meals, it offers a high protein content with reduced fat.”
What you need to know
- Finely shredded cold chicken absorbs the light mayonnaise sauce without making the mixture heavy or oily.
- The acidity of the cubed green apple combined with lemon juice harmonizes with the natural sweetness of the raisins.
- Resting under refrigeration for 30 minutes firms the emulsion and allows for the full integration of aromas.
Ingredients
Main
- 500g of cooked and shredded chicken breast
- 1 grated carrot
- 1 green apple, cubed
- 1/2 cup of raisins
- 1/2 cup of peas
- 1/2 cup of light mayonnaise
- Salt and pepper to taste
- Juice of 1 lemon
- Add walnuts or nuts for extra crunch.
- Try replacing the mayonnaise with Greek yogurt for an even lighter option.
- If you prefer, use smoked turkey breast instead of chicken.
- The chicken salad (salpicão) can be served as a sandwich filling.
- Keep the salad in the fridge so the flavors intensify.
Instructions
Principal
- Start by cooking the chicken breast in water and salt until soft. Let cool and shred.
- In a large bowl, add the shredded chicken.
- Grate the carrot and add to the bowl.
- Incorporate the chopped green apple and raisins.
- Add the peas and mix all ingredients well.
- In a separate container, mix the light mayonnaise with the lemon juice, salt, and pepper.
- Pour the mayonnaise mixture over the ingredients in the bowl.
- Mix well until everything is coated with the sauce.
- Garnish your salpicão salad with fresh herb leaves, if desired.
- Chill in the refrigerator for approximately 30 minutes before serving.
Chef's tips
- Cook the chicken breast with bay leaf and salt and let it cool completely in the refrigerator before shredding it for the recipe.
- Keep the green apple cubes in water with a few drops of lemon so they do not oxidize before mixing into the salpicão.
- Prefer frozen peas quickly blanched in boiling water over canned ones to maintain color and firm texture.
Variations
- Add chopped walnuts or crushed Brazil nuts to provide a sophisticated crunch to the dish.
- Incorporate smoked turkey breast in thin strips to create a striking contrast with the cooked chicken.
- Add chopped heart of palm cut into rounds or steamed corn kernels to increase the variety of vegetables.
Substitutions
- Light mayonnaise can be replaced by plain non-fat Greek yogurt or light creamy ricotta cheese.
- The green apple can be replaced by chopped fuji apple or thin slices of crunchy celery.
- Dark raisins can be swapped for white raisins or dried apricots chopped into tiny cubes.
How to store
Keep the salpicão in a container covered with plastic wrap or a sealed pot in the fridge for up to 3 days. Avoid leaving the salad out of refrigeration for more than 1 hour to preserve the safety of the mayonnaise and chicken.
Can it be frozen?
Do not freeze prepared salpicão under any circumstances, as mayonnaise separates in the freezer cold and the green apple completely loses its crispness. Cook and freeze only the shredded chicken breast for up to 3 months.
What to serve with
It is the classic side dish for rice with nuts, grilled meats, and roasted poultry on commemorative dates. It also works as a practical protein filling for natural sandwiches on whole-grain breads.
Frequently asked questions
Can I replace the mayonnaise with whole natural yogurt?
Yes, plain unsweetened yogurt provides a similar creamy texture with fewer calories, maintaining a pleasant light acidity.
How to shred chicken breast quickly and evenly?
After pressure cooking, drain the water, close the still-warm pot and shake vigorously for 20 seconds to shred.
Why does salpicão get watery at the bottom after a few hours?
This happens if the apple or chicken are mixed while hot or if the carrot releases juice; dry the ingredients well before assembly.
Can salpicão be made the day before an event?
Yes, preparing the day before and keeping in the refrigerator improves the integration of the seasonings; add walnuts or crunchy elements at the time of serving.
