Salpicão was invented in 1960s São Paulo when Portuguese immigrants mixed their potato salad with Brazilian shredded chicken.
The Best Salpicão of Life
Dive into the vibrant world of Brazilian cuisine with this sensational Salpicão! Bursting with tender, shredded chicken, crunchy veggies, and a luscious mayonnaise dressing, this salad is a delightful blend of textures and flavors. Perfect for picnics or potlucks, it’s a crowd-pleaser that will have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 small grated carrot
- 1/2 can of corn
- 4 cloves of garlic
- 2 tablespoons of lemon pepper (30 ml)
- 1/2 onion
- 1 large potato, cooked and cubed
- Potato sticks for garnishoptional
🥩Meat & Seafood(3)
- 300g fried bacon (10.6 oz)
- 1kg cooked shredded chicken, seasoned to your liking (2.2 lbs)
- 300g diced ham (10.6 oz)
🥛Dairy & Eggs(3)
- 2 tablespoons of butter (28 g)
- 1 box of cream
- 1 jar of cream cheese
🫙Pantry Staples(1)
- generous drizzle of olive oil
🍯Sauces & Condiments(2)
- 200g mayonnaise (7.06 oz)
- 1/2 cup crushed olives (120 ml)
📦Other(1)
- Chives to tasteoptional
👨🍳 Instructions
- 1
Sauté half an onion and four cloves of garlic in butter and a bit of olive oil.
- 2
Transfer the sautéed mixture to a blender and add a box of cream, 200g of mayonnaise, and a cooked large potato cut into cubes.
- 3
In a large bowl, mix 1kg of cooked shredded chicken, a small grated carrot, half a can of corn, 300g of diced ham, half a cup of crushed olives, a jar of cream cheese, 300g of fried bacon, and 2 tablespoons of lemon pepper.
- 4
Add the blended cream mixture to the bowl and mix well.
- 5
Chill in the refrigerator and add potato sticks just before serving.
💡 Pro Tips
- ✓Sauté the onion and garlic at medium-low heat (275-300°F) until translucent but not browned, as caramelization creates bitter compounds that will overpower the creamy base when blended.technique275-300°F
- ✓Cool the sautéed aromatics for 10-15 minutes before blending with dairy to prevent the hot mixture from curdling the cream and mayonnaise emulsion.timing10-15 minutes
- ✓Use a starchy potato variety like Russet for the blended cream base because its 18-22% starch content creates natural thickening without grittiness when pureed.ingredient18-22% starch content
- ✓Shred the chicken while still warm (140-160°F internal temp) as the proteins are more pliable and create longer, more appealing strands than cold shredded meat.technique140-160°F
- ✓Chill the assembled salpicão for minimum 4 hours to allow the flavors to meld and the starches to fully hydrate, improving texture cohesion by approximately 30%.timing4 hours minimum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Salpicão was invented in 1960s São Paulo when Portuguese immigrants mixed their potato salad with Brazilian shredded chicken.
The Best Salpicão of Life
Dive into the vibrant world of Brazilian cuisine with this sensational Salpicão! Bursting with tender, shredded chicken, crunchy veggies, and a luscious mayonnaise dressing, this salad is a delightful blend of textures and flavors. Perfect for picnics or potlucks, it’s a crowd-pleaser that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 small grated carrot
- 1/2 can of corn
- 4 cloves of garlic
- 2 tablespoons of lemon pepper (30 ml)
- 1/2 onion
- 1 large potato, cooked and cubed
- Potato sticks for garnishoptional
🥩Meat & Seafood(3)
- 300g fried bacon (10.6 oz)
- 1kg cooked shredded chicken, seasoned to your liking (2.2 lbs)
- 300g diced ham (10.6 oz)
🥛Dairy & Eggs(3)
- 2 tablespoons of butter (28 g)
- 1 box of cream
- 1 jar of cream cheese
🫙Pantry Staples(1)
- generous drizzle of olive oil
🍯Sauces & Condiments(2)
- 200g mayonnaise (7.06 oz)
- 1/2 cup crushed olives (120 ml)
📦Other(1)
- Chives to tasteoptional
👨🍳 Instructions
- 1
Sauté half an onion and four cloves of garlic in butter and a bit of olive oil.
- 2
Transfer the sautéed mixture to a blender and add a box of cream, 200g of mayonnaise, and a cooked large potato cut into cubes.
- 3
In a large bowl, mix 1kg of cooked shredded chicken, a small grated carrot, half a can of corn, 300g of diced ham, half a cup of crushed olives, a jar of cream cheese, 300g of fried bacon, and 2 tablespoons of lemon pepper.
- 4
Add the blended cream mixture to the bowl and mix well.
- 5
Chill in the refrigerator and add potato sticks just before serving.
💡 Pro Tips
- ✓Sauté the onion and garlic at medium-low heat (275-300°F) until translucent but not browned, as caramelization creates bitter compounds that will overpower the creamy base when blended.technique275-300°F
- ✓Cool the sautéed aromatics for 10-15 minutes before blending with dairy to prevent the hot mixture from curdling the cream and mayonnaise emulsion.timing10-15 minutes
- ✓Use a starchy potato variety like Russet for the blended cream base because its 18-22% starch content creates natural thickening without grittiness when pureed.ingredient18-22% starch content
- ✓Shred the chicken while still warm (140-160°F internal temp) as the proteins are more pliable and create longer, more appealing strands than cold shredded meat.technique140-160°F
- ✓Chill the assembled salpicão for minimum 4 hours to allow the flavors to meld and the starches to fully hydrate, improving texture cohesion by approximately 30%.timing4 hours minimum