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Overview

Salpicao

Salpicão, Salpicão de Frango, Brazilian Chicken Salad

This salpicao recipe is Brazil's beloved chicken salad: shredded chicken folded with grated carrot, sweetcorn, raisins and green apple in a light mayonnaise and yoghurt dressing, then crowned with batata palha — crisp shoestring potatoes — and spring onions. It is not feijoada, which is a hot bean and pork stew, and it is not Brazilian chicken stroganoff, which is a hot creamy sauce served with rice; salpicao is a cold salad, made for parties and warm days. One serving is about 320 g.

Salpicão — from the Portuguese word salpicar, to sprinkle or dot — is a fixture of Brazilian party tables, Christmas dinners and Sunday lunches, where a big bowl of it sits beside the rice and farofa. Its roots are in the Portuguese chicken salads brought to Brazil, but the dish became unmistakably Brazilian with the addition of batata palha, the crisp shoestring potatoes that crown it, and the sweet-savoury mix of raisins, apple and sweetcorn. Every Brazilian family has its own version — some add ham, some add olives — but the shredded chicken, the creamy dressing and the crunchy topping are the constants.

Pairs well with: White rice, farofa & a cold beer

Provenance

Brazil flag Brazil

Brazilian Party Classic

Latin America & Caribbean

Time Dedication

35m

15m prep • 20m cook

Batch Yield

4 Servings

639 kcal per serving

1 serving ≈ 320 g

Technical Skill

Easy

Easy (No-Cook Assembly)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Birthday parties, Christmas dinner, Sunday family lunches, warm-weather picnics, potlucks Cost: Low — about $3–4 per serving at home
Tags: Chicken Vegetables Savory Salad
Salpicao topped with crisp golden shoestring potatoes and sliced spring onions, with the creamy salad visible underneath

Brazilian Party Classic

Photo: Melsj, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $3–4 per serving at home (USD)

A good salpicão is creamy but not wet: every shred of chicken is coated, the colours show through, and the batata palha on top is still crisp when it reaches the table.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 35m
P

Prep Stage: Shred the Chicken, Grate and Dice

15 Mins • Knife Work

Salpicao is assembly, not cooking: the only hot job is poaching the chicken. While it cools, grate the carrot, dice the apple and toss it with lemon juice, drain the sweetcorn, soak the raisins, slice the spring onions and chop the parsley. Whisk the mayonnaise, yoghurt, remaining lemon juice, salt and pepper into a smooth dressing. Keep the batata palha sealed until the very end — it is the crunch, and it goes soft in minutes once it touches the salad.

Maestro Tip: Shred the chicken by hand, not with a knife: thin hand-pulled strips catch the dressing and give salpicao its texture.

  1. 1

    Poach the Chicken

    20 Mins Gentle simmer, about 85°C (185°F)

    Place the chicken breasts in a pan, cover with cold water, and bring to the gentlest simmer — small bubbles, never a rolling boil. Cook for 15–18 minutes until the thickest part reaches 74°C (165°F) and the juices run clear. Lift out, cool for 10 minutes, then shred by hand into thin strips.

    A rolling boil makes chicken tough and dry; a gentle simmer keeps it juicy for shredding.

    Done when: The chicken is white right through, the juices run clear, and it shreds easily by hand.

  2. 2

    Whisk the Dressing

    3 Mins No heat — about 20°C (68°F)

    Whisk the mayonnaise, Greek yoghurt, the remaining lemon juice, salt and black pepper in a large bowl until smooth and pale. Taste: it should be creamy and tangy, not sharp. The yoghurt lightens the mayonnaise so the salad is not heavy.

    Taste the dressing on its own — it is the only seasoning the salad gets.

    Done when: The dressing is smooth, pale and creamy, and tastes tangy with a little salt.

  3. 3

    Fold the Salad Together

    5 Mins No heat — about 20°C (68°F)

    Add the shredded chicken, grated carrot, sweetcorn, drained raisins, diced apple, spring onions and parsley to the dressing. Fold gently with a large spoon until everything is coated — do not stir hard or the chicken turns to mush. The salad should look creamy but still show every ingredient.

    Fold, don't stir: the salad keeps its texture when the pieces stay separate.

    Done when: Every ingredient is coated, the colours are visible, and the salad holds together on a spoon.

  4. 4

    Chill Before Serving

    30 Mins Fridge, about 4°C (39°F)

    Cover and chill for 30 minutes so the flavours settle and the salad firms up. This chilling time is extra to the 35 minutes of prep and cooking above. Do not leave a mayonnaise salad out at room temperature — keep it cold until serving.

    Chilling is not optional: cold salpicao tastes brighter, and the dressing thickens properly.

    Done when: The salad is cold right through and holds its shape when spooned.

  5. 5

    Top and Serve

    2 Mins No heat — about 20°C (68°F)

    Spoon the salad into a serving dish, pile the batata palha generously over the top, and scatter with a little extra spring onion. Serve immediately, while the shoestring potatoes are still crisp.

    The batata palha goes on last, at the table if you can — five minutes in the salad and it starts to soften.

    Done when: The top is a golden, crisp blanket of shoestring potatoes over the creamy salad.

Finishing Touches & Plating

Serve cold, straight from the fridge, with white rice or farofa on the side. Salpicao is a party dish — make it ahead, keep it cold, and crown it with batata palha just before it reaches the table.

Nutritional Physiology & Benefits

Nutrition

Energy

639

kcal / serving

Protein

44g

Complete AA

Carbs

39g

Complex

Fats

33g

Healthy

Per serving (4 servings · 1 serving ≈ 320 g)
Energy639 kcal
Protein44 g
Carbohydrates39 g
Fat33 g
Fibre4.1 g
Sugar17.0 g
Sodium600 mg
Per 100g
Energy200 kcal
Protein13.8 g
Carbohydrates12.2 g
Fat10.5 g
Fibre1.3 g
Sugar5.3 g
Sodium187 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin A from the carrot, vitamin C from the apple and lemon, B vitamins and iron from the chicken, and potassium from the sweetcorn. Nutrition is estimated.

Very High in Protein

Each serving carries about 44.1 g of protein from the chicken and yoghurt, which keeps the salad filling for hours.

Vegetables and Fruit in Every Bite

Carrot, sweetcorn, apple and spring onion add fibre, vitamin A and vitamin C, so the salad is not just chicken and mayonnaise.

A Light, Cold Lunch

Served cold with a yoghurt-lightened dressing, salpicao is a refreshing lunch for warm days, with no heavy cooking involved.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

White Rice

Plain white rice is the classic partner in Brazil — it turns a cold salad into a full lunch and balances the creamy dressing.

Farofa

Toasted cassava flour adds a nutty crunch that echoes the batata palha and is the traditional Brazilian side for a party table.

Vegetables

Green Salad

A simple lettuce and tomato salad adds freshness and lightness, which is welcome next to a mayonnaise dressing.

Drinks

Cold Beer or Guaraná

An ice-cold beer or a guaraná soft drink is the Brazilian party-table choice — cold, fizzy and refreshing against the creamy salad.

Complete menu

Serve salpicao cold with white rice, farofa and a green salad; the salad is the centre of the plate, so keep the sides simple and fresh.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Do Not Leave It Out in the Heat

Mayonnaise salads must not sit above 4°C (39°F) for more than 2 hours — in warm weather, less. Keep salpicao in the fridge and return leftovers promptly; discard anything left out at a party all afternoon. This is general information, not medical advice.

Skip the Raisins if You Watch Sugar

The raisins and sweetcorn add about 17 g of sugar per serving. People watching sugar can leave the raisins out and use extra carrot and apple instead — the salad is still sweet enough from the corn. This is general information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA filling, protein-rich lunch for most adults; the mayonnaise makes it rich, so one serving with rice and salad is the right portion.
  • ChildrenChildren usually like the sweet-savoury mix of chicken, corn and raisins; serve a small portion, and check for the raisins if they dislike them.
  • ElderlyOlder adults may enjoy the soft shredded chicken, but the mayonnaise is rich, so a modest portion with green salad suits best.
  • Pregnant womenPregnant women should make sure the chicken is cooked right through to 74°C (165°F) and the salad is kept cold; use pasteurised mayonnaise and yoghurt.
  • Breastfeeding womenBreastfeeding women can eat it as a normal lunch; the protein is useful, and the cold salad is easy to prepare ahead.
  • AthletesAthletes will like the very high protein and the carbohydrate from the rice on the side after training.
  • Weight gainPeople aiming to gain weight will find this an easy way to eat a large, energy-dense lunch — about 639 kcal per serving.
  • Weight lossPeople aiming to lose weight should take a smaller portion, use light mayonnaise and extra yoghurt, and load the plate with green salad.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesCarbohydrates are about 39.2 g per serving, mostly from corn, raisins and apple; leaving out the raisins lowers the sugar a lot. Ask your clinician about portions.
  • High blood pressureSodium is about 600 mg per serving, which is moderate for a lunch; keep the salt as written and use low-sodium mayonnaise if you like. Ask your clinician.
  • Kidney diseaseThe sodium and protein levels are moderate for one serving; the mayonnaise is the main thing to watch. Ask your clinician.
  • GoutChicken is low in purines, so salpicao is a relatively gout-friendly main in a single serving, though the sweetcorn adds a little. Ask your clinician.
  • Stomach issuesThe cold, creamy salad is usually gentle on the stomach, but the raw onion and apple can trouble some people; leave the spring onion out if it bothers you. Ask your clinician.
  • Cardiovascular diseaseSaturated fat comes mainly from the mayonnaise; using light mayonnaise and more yoghurt cuts the fat a lot while keeping the salad creamy. Ask your clinician.
  • Fatty liverThe dish is moderate in fat, so people with fatty liver should favour the light-mayonnaise version with a big green salad. Ask your clinician.
  • Food allergiesContains egg (mayonnaise), milk (yoghurt) and gluten (batata palha may be fried in shared oil — check the packet). Raisins can be an issue for people with sulphite sensitivity. This is general information, not medical advice.
  • Special therapeutic dietsLow-fat and low-sugar diets can be met with light mayonnaise, extra yoghurt and no raisins; ask your clinician or dietitian about the version that fits your plan.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store in an airtight container in the fridge. Keep the batata palha in its packet, separate, and add it only when serving.
In the fridge
2 days — the salad is best on the day it is made.
In the freezer
Not recommended; the mayonnaise dressing separates and the vegetables turn watery.
How to reheat
Do not reheat — salpicao is served cold. Eat it straight from the fridge.
Freezing recommended
No — the dressing and vegetables do not freeze well.
Signs it has spoiled
Sour or off smell, watery dressing, or slimy chicken.

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