Brazil: 32/52


Two weeks of Olympic coverage of the Rio Games had us eager to try out this week’s dish, Salpicão, or Brazilian Chicken Salad. Salpicão is a popular side dish packed with color, crunch, and flavor. At first, E was skeptical of the odd mix of ingredients. S had his fork ready.

The Dish

There are a lot of variations of Salpicão, but this one is from the book “This is Brazil: Home-Style Recipes and Street Food” by Fernanda de Paula and Shelley Hepworth. The recipe is worth sharing here:

Mix together:

smoked chicken breast, 2 shredded carrots, 1 diced green apple, 1/2 diced red onion

…stay with me here…

and 6.5 oz frozen corn , 3.5 oz frozen peas, 3.5 oz green olives, 1/2 c of raisins, 1/2 cup mayonaise. Top with crispy/fried julienned potatoes, chives and parsley.

corn, olives and apple in one recipe… who knew?

The Verdict

Somehow, all of the different textures and flavors work perfectly together. This is a dish of contrasts that all work to complement each other, and the sum is definitely greater than the parts. The dish is best right after the potatoes have been fried up – it’s a french fry salad of sorts that is way more sophisticated and delicious than it sounds!

succulent chicken, crispy potato, and zesty olives. So good!


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