Salpicão de Frango (Brazilian Chicken Salad)
Shredded chicken in a creamy dressing with apple, carrot, sweetcorn and raisins, topped with crunchy potato sticks. A staple of every Brazilian party table.
- Time35 min
- LevelEasy
- Costabout £1.43 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken in a pan, cover with cold water and add the salt. Bring to a simmer and poach gently for 15 minutes until cooked through.
15 min - 2
Lift out, cool for 10 minutes and shred finely with two forks.
10 min - 3
Grate the carrot and the apple coarsely. Toss the apple with the lime juice straight away so it stays pale.
- 4
Mix the mayonnaise and yoghurt in a large bowl. Fold in the chicken, carrot, apple, sweetcorn, peas, raisins and spring onions. Season with black pepper.
- 5
Chill for at least 15 minutes. Top with the crushed crisps just before serving so they stay crunchy.
15 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.