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receita de salpicão de frango

Salpicao de Frango

This delicious salpicao de frango (Brazilian chicken salad) recipe is the ultimate side dish and commonly served at some of the best Brazilian steakhouses.
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Keyword: salpicao, salpicao de frango, brazilian chicken salad, salpicao brasileiro
Prep Time: 15 minutes
Cook Time: 25 minutes
Chilling Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 8 servings
Calories: 551kcal


  • 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


  • 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.


  • 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.


Calories: 551kcal | Carbohydrates: 12g | Protein: 21g | Fat: 47g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 809mg | Potassium: 491mg | Fiber: 1g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 1mg