Salpicao de Frango (Brazilian Chicken Salad)

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This Brazilian chicken salad is really easy to make. It's made with a cream and mustard dressing instead of mayo, which results in a lighter taste. Great for leftover chicken.

Submitted by Mia
Updated on July 15, 2023
4
4
Prep Time:
30 mins
Total Time:
30 mins
Servings:
8
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Ingredients

  • 1 pound coarsely shredded cooked chicken

  • 1 (8 ounce) can whole kernel corn, drained

  • 1 cup pitted green olives, chopped

  • ¾ cup golden raisins

  • 2 carrots, grated

  • 1 stalk celery, finely chopped

  • ¼ green apple, finely chopped

  • 4 tablespoons heavy cream

  • 1 tablespoon Dijon mustard

  • 1 pinch white sugar

  • salt and freshly ground black pepper to taste

  • 2 tablespoons chopped fresh parsley, or to taste

Garnish (optional):

  • 2 large lettuce leaves

  • 4 sprigs watercress

  • 2 cups shoestring potato sticks

Directions

  1. Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.

  2. Stir cream and mustard together in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.

  3. Arrange lettuce leaves and watercress on a platter and spoon chicken salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until ready to serve.

Nutrition Facts (per serving)

355 Calories
19g Fat
31g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 355
% Daily Value *
Total Fat 19g 24%
Saturated Fat 6g 28%
Cholesterol 55mg 18%
Sodium 427mg 19%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 10%
Total Sugars 12g
Protein 17g 33%
Vitamin C 5mg 6%
Calcium 46mg 4%
Iron 2mg 12%
Potassium 530mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.