Salpicão: Brazilian Chicken Salad

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After the first successful outdoor scene, my friends have gone GAGA over the Gazpacho soup and Bikini sandwich. I am sure you had fun making it too. With all the FIFA madness going on, it's time we go all the way to South America, to the beautiful land of Brazil. My next recipe is a famous chicken salad from Brazil called “SALPICÃO”, a perfect meal to hit the road in the last stage of summer. It bursts with freshness of tropical fruits and a simple dressing of Mayonnaise to give it a rich and creamy texture.

Prep Time: 20 mins

Serves: 4-6 persons.


1 medium roasted chicken

(Basic roasted chicken with herbs and lemon is what I used for this recipe, you can either make it or order it from your nearest supermarket/restaurant)

1 large red apple

Juice of 1 lime

1 small pineapple

1 cup of raisins

½ cup of mayonnaise

½ cup of cream

Crushed black pepper to taste

Salt to taste

Bread and lettuce leaves for serving.


• Remove the skin and the bones of the roasted chicken. Ensure chicken is cool before you start shredding. Finely shred the meat of the chicken with your hands and transfer it into a bowl. Do not use a food processor or knife to shred the meat.

• Cut the apple and pineapple into small cubes and transfer it to a separate bowl. Add limejuice to these fruits as the citric acid in the lime will prevent it from discoloring. Mix it gently.

• Gently mix the chicken with the chopped apples and pineapples along with the raisins. To add a twist, I soaked black raisins in rum for an extra kick. Soak them for an hour at least and drain them well before adding them.

• Add the mayonnaise and cream and mix gently till all ingredients are incorporated well. Check and adjust the seasoning if required.

This simple salad can be served cold as well. If you ask me I feel it tastes better when cold. I have used multigrain bread as the crunch from the nuts and seeds on the crust of this bread takes it to another level. Try it out with a croissant and it will go super with it.

For the lettuce leaves, I have used Arugula aka rocket leaves as its peppery taste blends well with the sweetness of the fruits and the richness of the mayo and cream.

Article & Images By: Harsh Dixit

four seasons logoFour Seasons Recommends -

Four Seasons Four Seasons Viognier is a great accompaniment to salads with fruity dressings, or light fish and chicken dishes, making it perfect for the Salpicão. Enjoyed best at 10-12° C.

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