More Salads Recipes
Salpicão de Frango – Chicken and Potato Salad
Ingredients
- 1 lb. boneless, skinless chicken
breasts*
- 2 tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 slices of lean cooked ham, cut into
thin strips (deli-sliced ham works
well)
- 1/2 c. fresh or frozen and thawed
green peas
- 2 large carrots, coarsely grated or
cut into short, thin sticks
- 1 green apple, cut into bite-sized
pieces
- 1 c. canned hearts of palm, drained
and chopped into ¥-inch pieces
- 1/2 c. regular or reduced-fat
mayonnaise
- 3 medium potatoes
- vegetable oil for fryingInstructions
1. Wash chicken under cool running
water and pat dry. Cut into ¥-inch
cubes.
2. In a heavy saucepan or skillet, heat
oil over medium-high heat. Add
chicken, salt, and pepper and cook
10 to 15 minutes, or until chicken
is lightly browned and cooked all
the way through. Remove from
heat.
3. In a large bowl, combine the
chicken, ham, peas, carrots, apple,
and hearts of palm. Add mayonnaise
and mix well.
4. Wash and peel potatoes. Grate or cut
potatoes into long, thin strips. Pour
about an inch of vegetable oil into a
large frying pan or stockpot and heat
to 350°F, or until a drop of water
flicked into the pan jumps out.
Tips:
- After handling raw chicken or other poultry, always remember to thoroughly wash your hands, utensils, and preparation area with hot, soapy water. Also, when checking chicken for doneness, it’s a good idea to cut it open gently to make sure the meat is white (not pink) all the way through.
-Also, to save time you may want to use a cup or two of packaged shoestring potatoes instead of frying your own.