Salpicao (Brazilian chicken salad)

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INGREDIENTS:

  • 1 skinless chicken breast
  • 1 minced onion
  • 1 small red bell pepper in strips
  • 1 small green bell pepper in strips
  • 2 minced stalks of celery
  • 1/2 cup of green peas
  • 1 grated carrot
  • Minced parsley
  • 1 cup of mayo
  • 1 cup of plain yogurt
  • 1 cup of straw potatoes
  • Salt
  • Black pepper


    • METHOD:

    Cook the chicken in boiling water for 30 minutes.
    Shred.

    In a bowl, add the mayo, yogurt, onion, red pepper, green pepper, celery, green peas, carrot and mix.

    Add the shredded chicken, parsley, potato straws, black pepper and mix well.
    Leave in the refrigerator for 1 hour.

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    COMMENTS / REVIEWS

    1. R
      Ryan

      I absolutely love the simplicity of this recipe.

    2. S
      Shelly Franz

      Excellent! I was testing a new stuffing recipe for Thanksgiving

    3. V
      Valerie

      Looking forward to making this tonight

    4. J
      Jenn

      I am currently eating it by the bucket

    5. S
      Sue

      I made these for thanksgiving, people said they were good.

    6. C
      CJ McD

      So months later I finally found time to make this five minute recipe.

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