Salpicão de Frango Style Chicken Salad
Serves 2 | with a Crispy Potato Sticks Topping
- Egg
- Mustard
Popular in Brazil, Salpicão de Frango is a salad which typically features shredded chicken, vegetables, fruit such as apple, and mayonnaise. This flavoursome dish is usually finished with a sprinkling of crispy potato sticks ('salpicão' comes from the Portuguese word 'salpicar', meaning 'to sprinkle').
Ingredients
1 unit(s)
Baking Potato
1 pack(s)
Cooked British Chicken Slices
1 unit(s)
Apple
1 unit(s)
Lime
1 bunch(es)
Flat Leaf Parsley
64 grams
Mayonnaise
(Contains: Egg, Mustard)
30 grams
Dried Cranberries
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Olive Oil
½ tsp
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve the potato, then chop the potato lengthways into thin slices, approximately 3-5mm thick.
b) Stack a handful of the slices at a time and slice them thinly again into matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!
a) Pop the chips onto a large, lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
b) When the oven is hot, bake on the top shelf until golden, 20-25 mins. Turn halfway through.
a) Meanwhile, use two forks to shred the cooked chicken slices as finely as you can.
b) Quarter, core and thinly slice the apple, approximately 3-5 mm thick (no need to peel). Stack a handful of the slices at a time and slice them thinly into matchsticks.
c) Zest and halve the lime, then juice it into a large bowl.
d) Roughly chop the parsley (stalks and all).
a) To the bowl of lime juice, add the mayonnaise, olive oil and sugar (see pantry for both amounts).
b) Add a pinch of lime zest (add more if you prefer) and three quarters of the parsley, then season with salt and pepper.
c) Once the potato sticks are ready, add the shredded chicken, apple sticks, dried cranberries and baby leaves to the dressing. Toss to coat in the dressing.
d) Divide your dressed salad between 2 serving bowls and top with the potato sticks. Sprinkle over the remaining parsley to finish.
Enjoy!
