Salpicão (Chicken Salad)

SalpicãoIf you like tuna salad or egg salad I think you are going to love salpicão.

Salpicão is not something that I have seen around too much or had the opportunity to eat too many times, but I know that it is very popular and it is very tasty. This is so simple to make and can be eaten in so many different ways that there really isn’t any reason not to love it.

The first time I encountered salpicão was on a sandwich my husband ordered. I don’t know why but I wasn’t entirely convinced. However, after trying it I was hooked. Although eating salpicão on a sandwich is tasty I prefer it as a side salad.

SalpicãoWAIT, I haven’t even told you what salpicão is. Simply explained it is a glorified vegetable salad with shredded chicken. Once again there are hundreds of different recipes, but generally salpicão will be made with shredded chicken, carrots, apple, celery, raisins, and mayonnaise. You can eat it on  a sandwich or as a salad or as a cold side.

This is my recipe for salpicão. Although I have given specific measurements for everything you can really do what you want with this recipe. If you want to do more or less of something go ahead. If there is something you want to add to the recipe or take out no one will complain. The great thing with this recipe is that as long as you have the chicken and mayonnaise you can do whatever you want with the rest. One thing I am going to add next time is raisins!


600g cooked and shredded chicken breast
1 large carrot, diced
2 apples, diced
2 cups red grapes, cut small
1 cup cabbage, cut small
2 cup celery, cut small
handful of parsley

SalpicãoBoil the chicken using a pressure cooker or normal pan. Once the chicken is cooked and tender remove from the broth and shred. Set aside to cool. Prepare all of the vegetables and fruit. Place in a large mixing bowl. Combine vegetables, fruit, and chicken. Mix well. Add the parsley, a sufficient amount of mayonnaise, and salt to taste. Mix well and place in the fridge for at least 1 hour. Eat as a side dish, a salad, or on bread!

For a PDF of this recipe CLICK HERE!


Escarole Salad

Escarole is one of those vegetables that I hadn’t really heard about until I came to Brazil. My husband first introduced me to it and described it as “very bitter” and with an offside comment of “I don’t think you are going to like it” (he really needs to stop saying this because with most things I try I actually end up really liking them). Anyway, to his surprise I did like escarole and now eat it and use it in several different ways.

Brazilians like escarole and often use it as a pizza topping, which, if you haven’t tried is an absolute MUST. But, my favorite way to eat escarole is as a salad. Very thinly sliced and topped with a lemon and olive oil dressing it is absolutely delicious. It is a beautifully fresh and slightly bitter salad that can be enjoyed for special occasions or as a quick weekday salad.

To try a bit of a different salad using escarole, it can be nice to mix it together with other lettuce varieties such as a mixed green salad, butterhead lettuce, red leaf lettuce, or romaine.

Here is the recipe for this super easy salad that I think everyone should eat!

Escarole SaladIngredients

1 head of escarole, thinly sliced
1 lime, cut into medium-sized slices
Olive oil

Escarole SaladWash the escarole leaves. Place the leaves in a small bunch and cut into very thin slices. Place the cut escarole into a bowl of cold water and let sit for 5 to 10 minutes. Leaving escarole, already cut, in water takes some of the bitterness out of the leaves. If you like bitter, do not put the cut leaves to soak in water. Dry in a salad spinner and place on a plate or in a bowl. Serve with olive oil, lime, and salt.

For a PDF of this recipe CLICK HERE!

The Brazilian Version of a Simple Salad

Simple Salad

The salad that came with our lunch!

A Brazilian salad is probably not going to be the first thing that you think of when you turn your attention to Brazil. Instead, you will probably think about football (soccer for the Americans), beaches, barbecue, fruity drinks, warm weather, and bikini’s. Well, let me add something else to your list of Brazilian associations….a simple Brazilian style salad.

Although Brazilians eat salad almost everyday it is not their speciality and they have not made a name for themselves from their saladDespite all of this I have come to love the Brazilian style salads and think more credibility needs to be given to them! Since first seeing and having a salad in Brazil I have not been able to get enough of the beautiful salad displays and the simple mix of fresh flavors.

Recently I went out for lunch with my husband and a friend, we each ordered a simple plate of rice, beans, fries, collard, and meat and with our meal came a salad. Before the salad came out I really didn’t think much about it. All I could think about was the amazing tasting pineapple and mint juice I was drinking (more about the delicious Brazilian juices to come). When our salad came out I was immediately excited to dig in. The beautiful orange color of the carrots, the red tomatoes, green olives, onions, and cheese looked stunningly simple on the plate. Before even tasting it I knew that this salad would be wonderful….and it WAS!

Yes, Brazilian salads are simple, but I think the simplicity of them is so exciting…and they are always really tasty. The traditional salad dressing is also wonderful: just olive oil, lemon, and salt bring out the amazingly fresh flavors of the grated and sliced vegetables and the lettuce.

Simple Brazilian Salad

My salad at home.


1 head of lettuce
1 grated carrot
1 grated beets
1 thinly sliced tomato
1 peeled and sliced cucumber
1 lemon or lime cut into wedges
Olive oil to serve
Salt to serve

Wash and prepare the lettuce. Cut thinly or leave the leafs whole. Arrange leaves on a large plate. Grate the carrots and place in a small pile on the plate. Grate beets and place in a small pile on the plate. Finely slice the tomato and place on salad plate. Peel and slice the cucumber and place on salad plate. Cut lemon wedges and arrange around or in a pile on the salad plate.

You can add or take away anything from the salad, three other things that I like to include in this salad are onions, green or black olives with pit, and feta cheese.

For a PDF of this Recipe CLICK HERE!