🇧🇷 Isamara Amâncio
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A very easy chicken salad recipe with delicious flavor and texture, ideal for making quickly.
Recipe Video
Ingredients
- 700g de Cooked and shredded chicken breast
- 50ml de Oil or olive oil
- 1cup de Chopped onion
- 2tablespoons de Grated garlic
- 1cup de Chopped celery
- 1/2cup de Chicken cooking broth or water
- 1,5teaspoons de Salt
- 3/4teaspoons de Black pepper
- 1cup de Coarsely grated carrot
- 1can de Canned corn (drained)
- 1cup de Peas (thawed)
- 1/2cup de Grated green apple
- 1/2cup de Grated red apple
- 1/4cup de Black raisins opcional
- 1/4cup de Chopped walnuts opcional
- 1cup de Store-bought or homemade mayonnaise
- 2cartons de Heavy cream
- 1/2tablespoon de Salt (for final seasoning)
- 1/4teaspoons de Black pepper (for final seasoning)
- 1/4cup de Chopped fresh parsley
- 1/4cup de Chopped fresh scallions (green onions)
- 70g de Shoestring potato sticks (Batata palha) opcional
- Cherry tomatoes opcional
- Lettuce (to line the serving platter) opcional
Instructions
Cook 1 kg of chicken breast in a pressure cooker with 1 quart of water for 40 minutes. After cooling, coarsely shred the chicken.
Dica: Do not use any seasonings during the initial cooking of the chicken.
In a saucepan, heat 50 ml of oil or olive oil over medium heat. Sauté one cup of chopped onion until it starts to brown.
Dica: Keep the heat on medium to ensure good flavor development.
Add two tablespoons of grated garlic to the sauté and let it brown quickly.
Dica: The aroma should be pleasant at this stage.
Add one cup of chopped celery and sauté for about 5 minutes, allowing the seasonings to bloom and the celery to soften slightly. Celery is often known as celeriac by some people (Note: in US context, 'celery' is sufficient, but retaining context about other names).
Dica: To make consumption easier, remove the tough outer strings from the celery stalks before chopping.
Incorporate half a cup of the reserved chicken cooking broth (or water) to deglaze the bottom of the pan, then add the shredded chicken.
Season the chicken with one teaspoon of salt and half a teaspoon of black pepper, sautéing for another 5 minutes to allow the flavors to meld.
Dica: This initial seasoning is just for the chicken; final salting will occur later.
Transfer the sautéed chicken mixture to a bowl and let it cool completely, preferably in the refrigerator.
In a large bowl, combine the cooled chicken with one cup of coarsely grated carrot, one can of drained corn, one cup of peas, half a cup of grated green apple, and half a cup of grated red apple.
Dica: The apples can be grated using the coarse side of the grater for better texture.
Add a quarter cup of raisins and a quarter cup of chopped walnuts to the mixture (both optional).
Add one cup of mayonnaise and two cartons of heavy cream for creaminess, along with half a level tablespoon of salt, a quarter level teaspoon of black pepper, a quarter cup of chopped fresh parsley, and a quarter cup of chopped fresh scallions.
Mix all the salpicão ingredients until a uniform and creamy consistency is achieved.
Dica: The smell and taste promise to be incredible.
Transfer the finished salpicão to a serving platter lined with lettuce leaves, if you desire a nicer presentation. If prepared in advance, keep refrigerated until ready to serve.
Dica: If made ahead of time, arrange the lettuce lining right before serving.
Finish by garnishing with 70g of shoestring potato sticks and cherry tomatoes, if using.
Dica: The potato sticks add crunch.
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Allergens Present
Cuisine Type
brasileiraRequired Equipment
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