Salpicão – Brazilian Chicken and Crisp Potato Salad

Wherever you go in Brazil you will find this easy and delicious chicken salad dish. This recipe is just a guideline – you can substitute and modify quite a bit to taste. If you want the final product to be original Brazilian Salpicão, you may NOT omit the crispy potato sticks. They’re what makes it salpicão and not just another chicken salad.

Salpicão - Brazilian Chicken and Crisp Potato Salad
Prep time: 
Cook time: 
Total time: 
  • 1 whole chicken breast, boneless and skinless, poached, cooled and shredded
  • ½ cup fresh or frozen corn kernels, cooked and cooled or canned corn kernels
  • ½ cup fresh or frozen peas, cooked and cooled, or canned sweet peas
  • oil for deep frying
  • 350 g potatoes, cut into matchstick pieces or shoestring
  • 2 medium carrots, shredded or finely grated
  • ½ red onion, finely sliced and diced
  • 1 medium green apple, finely sliced, cubed, or chopped (optional)
  • 1 mango, finely chopped (optional)
  • 1 red capsicum, deseeded, julienned (optional)
  • 100 g pitted green olives, finely diced
  • ½ cup raisins (optional)
  • ½ - 1 cup mayonnaise, as desired
  • ½ cup shredded ham (optional)
  • 30 g chives, chopped
  • 30 g parsley, chopped (plus a few extra sprigs to garnish)
  1. Heat 2½ - 3 cm of oil in a deep heavy-based frying pan to 190°C, or until a cube of bread dropped into the oil turns golden brown in 10 seconds.
  2. Pat the potatoes dry with paper towel, then cook in the hot oil for 5 minutes, or until golden and crispy. Remove the potatoes using a slotted spoon and drain on paper towel.
  3. Meanwhile, in a large mixing bowl, combine all the remaining ingredients, stir well with wooden spoon to combine.
  4. Taste for seasoning and add salt and pepper to taste
  5. Put into a large serving bowl, or onto a serving platter, and sprinkle the crispy potatoes sticks over the top. Sprinkle with the chives and parsley. Serve immediately, while the potatoes are still crispy.

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