Tuesday, April 19, 2016

Chicken, apple, and potato salad (Salpicão de frango)

This is the salad that shows up at every barbecue (or churrasco), just like we have potato salad. The sweetness and extra crunch of the apple is perfect complement to the chicken, and the creaminess created by the combination of mayonnaise and heavy cream sets this salad apart from its American counterpart.

If you can't find the shoestring potatoes, just crunch up some potato chips!

Chicken, apple, and potato salad (salpicão de frango)
Servings: 8
Prep time: 25 minutes
Total Time: 45 minutes

1 rotisserie chicken
2 lbs. Potatoes, diced
1 apple
1 t lime juice
3 oz. can green olives, sliced
1 C hearts of palm, diced
1 can corn
1 C mayonnaise
1 C heavy cream
1 t oregano
1 t cumin
1 t basil
1 t salt
1/2 t pepper
Shoestring potatoes 

1. Bring a pot of water to boil. Cook the potatoes ten minutes until soft but maintaining their shape.
2. Core the apple. Dice. Put in a large bowl and sprinkle the lime juice on top.

3. Remove the meat from the chicken and pull apart into small pieces or cut.

 4. Add all the ingredients to the apples except the shoestring potatoes.

5. Refrigerate at least one hour. Sprinkle with the shoestring potatoes before serving.
6. Serve with a green salad and white rice.

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