Brazilian Chicken Salad
This delicious Brazilian dish, Salpicão de Frango, is great on its own or as a side dish. The key is to add a crunch on top with batata palha, or potato sticks.
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Serves8 (servings)
SWAP ScoreWhat's this?
Ingredients
- 1 1/2 pounds cooked chicken breast, shredded
- 1 cup carrots, shredded
- 1/2 cup green onion (scallions), sliced
- 1 cup corn
- 1/2 cup raisins
- 1/4 cup mayonnaise, light
- 2 tablespoons olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon mustard
Directions
- Add the carrots, green onion, corn, and raisins to a large bowl and set aside.
- In another small bowl, mix together the mayonnaise, olive oil, white wine vinegar, and mustard to create the dressing.
- Combine the shredded chicken with the vegetables and add the dressing.
- Serve with salad greens and top with potato sticks for the authentic Brazilian crunch.
Recipe Tips
Feel free to use leftover chicken for this recipe and shred it using your fingers or a fork. This dish can be stored in the fridge for 3 to 5 days in a food-safe container.
Nutrition Facts
Brazilian Chicken Salad
Amount Per Serving
Calories 246
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 73mg
24%
Sodium 160mg
7%
Potassium 399mg
11%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
8%
Sugars 8g
Protein 28g
56%
Vitamin A
69%
Vitamin C
5%
Vitamin D0%
Calcium
2%
Iron
8%
* Percent Daily Values are based on a 2000 calorie diet.
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