Salpicão (Brazilian Chicken Salad)
A typical chicken salad from Brazil. Chicken, apples, raisins and a mayonnaise based dressing are usually featured, but the best Salpicão that I ever had also has pineapple, lime juice, green apple and Media Crema. The “secrets” to achieve a good blend of flavors and great texture is to manually shred the chicken into really tiny pieces. The fruits must be cut into a really small dice.
Background: The “secret” to this recipe were passed to me by the two ladies who have been making this recipe for the past 25 years: my mom and one of her best friends. Just like a Waldorf salad in the US it may have some variations in the recipe, but the main ingredients remain the same.
- Rotisserie chicken (1 medium)
- Green apple, peeled and diced (1 large)
- Red apple, peeled and diced (1 large)
- Fresh lime juice (amount from 1 lime)
- Canned pineapple, drained and diced (Fresh is okay too) (1 16-ounce can)
- Raisins (1 cup)
- Light mayonnaise (1/2 cup)
- Media Crema (table cream- found in Latin section of grocery stores) (1 can)
- Salt & pepper (to taste)
- Bread and lettuce leaves for serving
In a large working surface, remove the skin and bones off the chicken. Shred the white and dark meat, manually. The pieces have to be finely shredded, but not ground, so do not use a food processor. Transfer chicken to a large bowl.
Place green apple and red apple in a small bowl. Add lime juice and gently stir.
Fold apples, pineapple and raisins into chicken. Add mayonnaise and Media Crema and gently mix until incorporated. Season with salt and pepper.
Serve chilled or at room temperature, accompanied with bread and lettuce.
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