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. c
      chris p

      LOVE IT! now my go to recipe.

    2. N
      Nandita

      WOW!!! I am blown away by this SIMPLE, and very EASY, recipe!

    3. C
      Cristie

      Excellent! I was testing a new stuffing recipe for Thanksgiving

    4. N
      Natalie

      Love it! Simple yet delicious. Thank you.

    5. L
      Lindsay

      What a beautiful recipe you put together for us.

    6. B
      Brandi

      Loved it! Mine actually looked just like the video. That never happens!

    7. S
      Sue

      Hi there -- just wanted to say thanks for the recipe.

    8. A
      Angela

      Love it and thanks.

    9. L
      Lindsay

      i loved it so simple but very elegant.

    10. J
      Jenn

      I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!

    11. M
      Miranda

      I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!

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