This salpicao de frango recipe has been in my family for generations. My mom gets compliments all the time for her Brazilian chicken salad and there is no doubt that she makes the best salpicao! This is definitely not your ordinary chicken salad. The chicken is packed with flavor, then tossed in a homemade mayonnaise sauce. We also add raisins, peppers and you can’t forget to top it off with Batata Palha (potato sticks). If you’ve eaten at a Brazilian steakhouse before, then you have definitely tried salpicao. Pair this delicious salad with Picanha and some Brazilian Rice and beans for an unforgettable Brazilian meal!
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My favorite part about this recipe is that the homemade mayonnaise is not made with eggs, although that is the traditional way. My homemade mayonnaise recipe is actually made using milk which avoids worries about salmonella in uncooked eggs.
An Explanation Of The Ingredients
- Chicken – Cook the chicken breasts until you can easily shred the meat with a fork.
- Milk – This homemade mayonnaise recipe is made with milk.
- Garlic – One garlic clove is all you need and it will add tons of flavor.
- Parsley – Add some parsley to the mayonnaise and blend until combined.
- Salt – Always add salt to taste.
- Oil – Canola oil works well for this chicken salad recipe.
- Peas & Carrots – Use a combination of canned peas and carrots.
- Corn – Drain the corn before adding it to the salad.
- Bell Pepper – Finely dice half of a bell pepper.
- Raisins – This ingredient is optional but adds a little sweetness to your salpicao de frango.
- Ham – Finely chop the ham.
- Cheese – Dice a few slices of mozzarella cheese.
- Batata Palha (Potato Sticks) – Top the chicken salad with crunchy potato sticks before serving.
Season the chicken with salt, pepper and granulated garlic before cooking.
Saute the chicken in oil before pressure cooking.
Shred the chicken with 2 forks once it has finished cooking.
Prepare the homemade mayonnaise. This is what the consistency should look like.
How To Make Salpicao de Frango
- First, start by seasoning the chicken with salt, pepper and granulated garlic.
- Cook the chicken either in a traditional pressure cooker, an instant pot or on the stove top until the breast meat is easily shredded with 2 forks. Saute the chicken on both sides to brown before pressure cooking.
- Shred the chicken and set it aside to cool.
- Add milk, the garlic clove, salt and parsley to a blender. Start blending on low speed but leave the fill cap off of the top of the blender so you can pour in the oil as the mayonnaise is blending. Pour the oil in slowly so you can watch the consistency of the mayonnaise. Once it has thickened, you may stop blending.
- Finely dice the bell pepper, ham and cheese.
- Add the shredded chicken, peas, carrots, corn, peppers, ham, cheese and raisins to a bowl. Mix to combine the ingredients.
- Add the homemade mayonnaise to the salpicao about 1/4 cup at a time while mixing. Add as much as you’d like until you achieve the consistency that is right for you.
- Taste test for salt and add more according to taste.
- Cover and refrigerator for at least 2 hours or overnight.
- Finally, top with Batata Palha (potato sticks) before serving and enjoy.
Can I Use Canned Chicken?
When it comes to taste, fresh chicken is always best. However, if you’re in a pinch for time, it’s completely fine to use canned chicken to make your salpicao de frango.
Why Make Homemade Mayonnaise With Milk?
I know that the traditional, authentic Brazilian way of making a homemade mayonnaise dressing for salpicao is with eggs. But these days, you can never be too careful. I like making mine with milk as a safety precaution and believe me, you will not notice any difference in taste or texture!
Where Can I Buy Batata Palha (Potato Sticks)?
You can purchase Batata Palha (potato sticks) from most supermarkets these days. I have also seen it for sale at Walmart. I have a Brazilian market close to my home, so that’s where I like to go. You can also purchase Batata Palha here as well.
Recipe Notes
- Do not add the Batata Palha (potato sticks) until you are ready to serve your Brazilian chicken salad, otherwise they can become soggy.
- You may not need the full amount of oil for the homemade mayonnaise. I used almost all of it but just keep an eye on the texture while blending on low speed.
- The ham and cheese is optional but my family loves the flavor it adds to the salad. I’m sure almost every Brazilian person you meet will have their own way of making salpicao de frango. Don’t be afraid to add your own flavor to this recipe.
- The salt measurements in this recipe are just a guide. Always add salt according to taste.
Salpicao de Frango
Ingredients
- 1.5 lbs chicken breast cooked and shredded
- 1 cup milk to make the mayonnaise
- 2 tsp salt or to taste
- 1 garlic clove to make the mayonnaise
- 1 tbsp fresh parsley to make the mayonnaise
- 12 oz canola oil to make the mayonnaise
- 1/2 cup canned peas drained
- 1/2 cup canned carrot slices drained
- 1/2 cup canned corn drained
- 1/2 cup raisins
- 1/3 cup ham diced
- 1/3 cup sliced deli mozzarella cheese chopped, can be substituted for cheese of choice
- 1/2 green pepper finely diced
Instructions
- First, start by seasoning the chicken with salt, pepper and granulated garlic.
- Cook the chicken either in a traditional pressure cooker, an instant pot or on the stove top until the breast meat is easily shredded with 2 forks. Saute the chicken on both sides to brown before pressure cooking.
- Shred the chicken and set it aside to cool.
- Add milk, the garlic clove, salt and parsley to a blender. Start blending on low speed but leave the fill cap off of the top of the blender so you can pour in the oil as the mayonnaise is blending. Pour the oil in slowly so you can watch the consistency of the mayonnaise. Once it has thickened, you may stop blending.
- Finely dice the bell pepper, ham and cheese.
- Add the shredded chicken, peas, carrots, corn, peppers, ham, cheese and raisins to a bowl. Mix to combine the ingredients.
- Add the homemade mayonnaise to the salpicao about 1/4 cup at a time while mixing. Add as much as you’d like until you achieve the consistency that is right for you.
- Taste test for salt and add more according to taste.
- Cover and refrigerator for at least 2 hours or overnight.
- Finally, top with Batata Palha (potato sticks) before serving and enjoy.
Notes
- Do not add the Batata Palha (potato sticks) until you are ready to serve your Brazilian chicken salad, otherwise they can become soggy.
- You may not need the full amount of oil for the homemade mayonnaise. I used almost all of it but just keep an eye on the texture while blending on low speed.
- The ham and cheese is optional but my family loves the flavor it adds to the salad. I’m sure almost every Brazilian person you meet will have their own way of making salpicao de frango. Don’t be afraid to add your own flavor to this recipe.
- The salt measurements in this recipe are just a guide. Always add salt according to taste.