Traditional Chicken Salpicao

Anna French


This recipe is found in my cookbook "A Pinch, A Dash and A Pocketful Of Cash" by Anna French of course!! Which you can find on and !!!
This is a typical side dish in Rio, Brasil. We do a lot of BBQ's on the weekends, in reality everything in Rio is a reason to heat up the grill!!!! I had to bring this same tradition here to Miami. My fiance had never eaten this before however, now he is crazy about. So this is a must in our household, regardless of BBQ or not!!

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★★★★★ 2 votes

30 Min
15 Min
Stove Top


  • 2 large
    boneless, skinless chicken breasts
  • 2 Tbsp
    olive oil, extra virgin
  • 1 can(s)
    drained corn
  • 1 can(s)
    drained peas
  • 1 stick
    grated carrot
  • 1/2 c
    pitted olives
  • 1 medium
    apple cored,peeled and cut into cubes
  • 1 can(s)
    table cream
  • bunch
    seedless raisins to taste
  • pinch
    salt to taste
  • 3 c
    chicken stock
  • 1/4 c
    fresh chopped parsley
  • 1/4 c
    fresh chopped scallions/green onions
  • 1 medium
    onion finely chopped
  • 1 1/2 c
    mayonnaise, light
  • 1 c
    potato sticks

How to Make Traditional Chicken Salpicao


  1. In medium saucepan cook chicken breasts in chicken stock. Salt to taste, remove chicken, let cool and shred. In a skillet, sauté the chicken in the olive oil and onions then let it cool.
  2. Add all of the other ingredients, except for the potato sticks in a large glass tray and mix well. Then add chicken and mix well.
  3. Place the potato sticks all over the top of the salad, and place the dish in refrigerator for a few hours before serving.

Printable Recipe Card

About Traditional Chicken Salpicao

Course/Dish: Other Side Dishes
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #day #every

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