Updated: 08/18/2013 9:24 AM
Created: 08/16/2013 1:04 PM WNYT.com
By: Amy Adamchick
Salpicão, Brazilian Salad by Ellie Markovitch
2 cups cooked chicken breast, cooked with onion, garlic, cumin, coriander, cooled and shredded (ham can be used as well) also meats can be omitted.
1 cup of grated carrots
1 cup raw or cooked corn kernels, cooled
1 cup sprouted lentil, or cooked and cooled
2 cups cabbage, finally chopped
2 small green apples shredded (optional)
1 bunch of fresh parsley, finely chopped
1 bunch of green onions, finely chopped
1/2 cup onions, finely chopped
1/4 cup mayonnaise
1/4 cup sour cream crispy fried potatoes to serve (shortcut: package of shoestring potato chips) salt and pepper to taste, paprika and boiled eggs to decorate
In a large mixing bowl, combine the cooked chicken, grated carrot, corn, lentils, apples, cabbage, parsley, onion and scallions. Stir well with wooden spoon to combine. Add 1/2 of the crispy fried potatoes, and stir again. Add the mayonnaise and sour cream, and stir until all ingredients are combined and coated with dressing. Taste and adjust for seasoning.?Put into a large serving bowl, or onto a serving platter, and sprinkle the remaining 1/2 of the potatoes over the top. Or use boiled eggs and paprika to decorate.?Hint: To have a crispy salad, just stir in the potatoes at the time you will serve it.