Salpicão, Brazilian Salad from Ellie Markovitch

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

Serves 6


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

Serve cold

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.


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