A crisp and savory chicken salad, known as Salpicão de Frango in Brazil, served with crunchy shoestring potatoes. It’s a great way to enjoy a plateful of colorful vegetables! Buy a roast chicken from your local grocer to save time and add the potatoes right at the end to make sure they don’t lose their crunch.
- 2 tablespoons extra virgin olive oil
- 3 whole chicken breasts
- 2 cloves garlic, minced
- 1 medium onion, diced
- salt and pepper to taste
- 2 tablespoons parsley, finely chopped
- 2 tablespoons chives, chopped
- 1 medium apple, julienne
- 1 pound carrots, julienne
- 1 cup green beans, blanched
- 1/2 cup celery, finely julienne
- 1/2 cup orange or red pepper, blanched
- 1 cup Duke’s mayonnaise
- 1/2 cup sour cream
- shoestring potatoes
In a large pot over medium heat, brown the chicken breasts in two tablespoons of olive oil, about 10 minutes per side. Add the garlic, onion and saute for another minute. Add salt and pepper to taste. Once the chicken is cooked, let it cool and then shred the meat.
In a large bowl, combine the chicken with the remaining herbs and vegetables. Add the mayonnaise and sour cream and toss the salad until well coated. Serve chilled with shoestring potatoes on the side.