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!!

★★★★★ 2 votes
30 Min
15 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Yummers! We love this flavor combo and the unexpected crunchiness of the apple. A must try!


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
seedless raisins to taste
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


1In 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.
2Add all of the other ingredients, except for the potato sticks in a large glass tray and mix well. Then add chicken and mix well.
3Place the potato sticks all over the top of the salad, and place the dish in refrigerator for a few hours before serving.

About this Recipe

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