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Brazilian-style chicken salad

This dish is inspired by the classic Brazilian street food salpicão. It’s often served with the chips mixed in, but you can serve them on the side if you prefer.

  • Timer Prep 45 min
    Cook 30 min
  • Chart 649.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Peel and cut into thin chips all of the potatoes (about 700g). Shred the cooked chicken. Chop the coriander.

Method

  1. 1 Heat the oven to 220°C/200°C fan/gas 7.
  2. 2 Mix the oil with 1 tsp smoked paprika, season with salt and pepper, then toss with the chips.
  3. 3 Spread out on a large baking sheet and cook for 30 minutes. Allow to cool slightly.
  4. 4 Meanwhile, quarter, core and slice the apple into thin wedges, and put in a large bowl.
  5. 5 Squeeze over the juice of ½ lime, then add the chicken and raisins.
  6. 6 In another bowl, mix the mayonnaise with the zest and juice of 1 lime, 1 tsp smoked paprika and the coriander.
  7. 7 Stir 3 tbsp of the dressing into the chicken salad, then add the cooked fries; gently toss if desired.
  8. 8 Serve on a platter with rolls and the remaining dressing on the side.