Tuesday, August 13, 2013

Brazilian Chicken Salad (Salpicao de Frango)

Easy to make and very tasty. Serve over rice and top with shoestring potatoes.

2-3 lbs chicken breast, poached, cooled and shredded.
2 cups frozen peas, defrosted
2 cups frozen corn kernels, defrosted
2 cups carrots, diced, cooked and cooled.
2 apples, peeled, cored and diced small (Gala or Fuji)
1 1/4 - 1 1/2 cups mayo
1/2-1 cup raisins
1/2 cup sliced stuffed green olives (opt.)
Salt and Pepper, to taste

Toss chicken, vegetables, apples, raisins and olives in serving bowl. Add mayo and combine. Add salt and pepper to taste.
I doubled the veggies in this recipe and only slightly increased the mayo. Add mayo to whatever consistency you like.

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