Salpicão de Frango (Chicken Salad)
A refreshing Brazilian chicken salad with shredded chicken, vegetables, mayonnaise, and potato sticks. Gluten-free by using gluten-free potato sticks.
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Ingredients
- 2 cups Cooked Chicken Breast, shredded
- 1 cup Carrots, grated
- 1/2 cup Celery, finely chopped
- 1/2 cup Green Peas, cooked
- 1/2 cup Corn, cooked
- 1/4 cup Raisins
- 1/2 cup Mayonnaise
- 1 tbsp Lime Juice
- 1 cup Gluten-Free Potato Sticks
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the 2 cups of cooked chicken breast, shredded, the 1 cup of carrots, grated, the 1/2 cup of celery, finely chopped, the 1/2 cup of green peas, cooked, the 1/2 cup of corn, cooked, and the 1/4 cup of raisins.
- 2In a separate small bowl, whisk together the 1/2 cup of mayonnaise and the 1 tbsp of lime juice until smooth.
- 3Pour the mayonnaise and lime juice mixture over the chicken and vegetable mixture in the large bowl. Stir everything together until all ingredients are evenly coated.
- 4Season the mixture with the 1/2 tsp of salt and the 1/4 tsp of black pepper. Stir again to distribute the seasonings.
- 5Just before serving, gently stir in the 1 cup of gluten-free potato sticks. This will help them stay crispy.
- 6Serve the salpicão de frango chilled.
Substitutions
Wheat Potato Sticks → Gluten-Free Potato Sticks
Important to maintain the crisp texture.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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