SalpicãoChicken Salad

Holiday Chicken Salad with Shoestring Potatoes and Apple.

• 8 portions
• Prep 30 mins
• Cook 15 mins
• Nacional

Salpicão is the sound of Brazilian Christmas lunch: chicken, corn, apple and raisin in green mayo, crowned with a haystack of shoestring potatoes that children pick off first. The contrast — cold creamy salad, loud salty crunch — is the whole point.

Ingredients

• •500 g poached chicken breast, shredded
• •1 red apple, julienned
• •200 g canned sweet corn, drained
• •150 g frozen peas, blanched
• •1 carrot, grated
• •4 tbsp raisins, plumped in warm water
• •200 ml green garlic mayo (see Maionese de Lanchonete)
• •2 tbsp chopped parsley
• •100 g batata palha (see Crispy Potato Sticks), to top
• •1 tsp fine sea salt

Method

1. Shred the chickenPoach the breasts in salted water 15 minutes, cool, and shred along the grain into rough threads.
2. Prepare the mix-insJulienne the apple (toss with a squeeze of lemon to keep it white), drain the corn, blanch the peas, grate the carrot, and drain the raisins.
3. BindFold everything through the green garlic mayo with the salt — the salad should be creamy but each ingredient still distinct.
4. Chill, then topChill at least 1 hour. Add the batata palha only at serving, piled high, so it stays loud and crisp.

Questions