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Salpicão de Frango

with Crispy Potato Fries Topping
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
442 kcal
Protein
: 
23.3g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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

½ tsp

Sugar

1 tbsp

Olive Oil

Energy (kJ)1850 kJ
Energy (kcal)442 kcal
Fat15 g
of which saturates1.7 g
Carbohydrate49.8 g
of which sugars18.5 g
Dietary Fibre4.5 g
Protein23.3 g
Salt1.4 g
Potassium664.5 mg
Calcium10.5 mg
Iron0.5 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Knife
•Baking Tray
•Zester
•Fork
•Large Bowl
•Juicer

Instructions

1

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!

2

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.

3

a) Use two forks to shred the cooked chicken 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 again into matchsticks.

c) Zest and halve the lime. Juice the lime into a large bowl.

d) Roughly chop the parsley (stalks and all).

4

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 skinny chips are ready, add the chicken, apple, cranberries and baby leaves to the dressing and toss to coat.

d) Divide your dressed salad between your serving bowls and top with the skinny chips. Sprinkle over the remaining parsley to finish.

Enjoy!

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