Brazilian Chicken With Green Pepper And Herb Salad Recipes

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SALPICãO DE FRANGO - BRAZILIAN COLD CHICKEN SALAD



Salpicão De Frango - Brazilian Cold Chicken Salad image

This is a great favorite of Brazilians as a summer salad; great for picnics, it's almost a meal in itself... Found online and posted for ZWT7.

Provided by Artandkitchen

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 -3 cooked chicken breasts, shredded (cooked)
2 slices ham, chopped
1/2 cup fresh parsley, chopped
0.5 (8 ounce) can hearts of palm, chopped
0.5 (8 ounce) can corn
0.5 (8 ounce) can peas
1 apple, chopped
1 small onion, finely chopped
1 green pepper, chopped (you can omit it, if you can't eat green peppers for any reason)
1 carrot, shredded
1/4 cup green olives
1/2 cup raisins
2 tablespoons mayonnaise (sprinkle with garlic salt before adding the mayo)

Steps:

  • Mix it all together and put it in the fridge until you're ready to serve.
  • If mangoes are in season, add one chopped mango. In Brazil, people like to sprinkle this salad with matchstick potato chips right before it goes to the table.

Nutrition Facts : Calories 296.1, Fat 8.5, SaturatedFat 1.8, Cholesterol 43.1, Sodium 358.4, Carbohydrate 39.4, Fiber 6.4, Sugar 21.2, Protein 19.4

BRAZILIAN CHICKEN SALAD AKA SALPICAO ESPECIAL DE GALINHA



Brazilian Chicken Salad Aka Salpicao Especial De Galinha image

Similar to Maionese, or Brazilian Potato Salad, this is another favorite dish of mine from Brazil, my husband's home country. My favorite version was served to me 10 years ago at an authentic Brazilian restaurant in Southboro, Massachusetts called Ipanema. I rushed home and came up with this and I think its pretty darn close! This is a newly adopted recipe. I will be trying it soon. :)

Provided by islandgirl77551

Categories     Chicken Breast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs boneless skinless chicken breasts, poached, cooled and pulled into small shreds, not cubed
1 cup frozen peas, defrosted
1 cup frozen corn kernels, defrosted
1 cup carrot, cooked, cooled and diced (frozen is OK, too)
1 apple, peeled, cored and diced small (Gala or Fuji)
1 cup mayonnaise
1/2 cup seedless raisin
1/2 cup sliced stuffed green olive
2 cups shoestring potatoes
salt and pepper (sometimes I use Lawry's salt)

Steps:

  • Toss chicken, vegetables, apple, raisins and olives in serving bowl.
  • Add mayonnaise, combine, then gently salt and pepper to taste, remembering that your next step is to fold in the shoestring potatoes and you don't want it to be too salty--if you are serving later, I recommend that you add the shoestring potatoes right before you serve.
  • Garnish with green olives and a few shoestring potatoes scattered on top.
  • Prep time listed below assumes your ingredients are cooked, cooled and ready to mix--servings yielded depends on how hungry you are; 8 is a good guess.

Nutrition Facts : Calories 341.1, Fat 13.2, SaturatedFat 2.2, Cholesterol 80.3, Sodium 372.5, Carbohydrate 30.4, Fiber 3, Sugar 11.2, Protein 27

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