Recipe by: Simone Lee

Source: Adapted from

Serves: 6 – 8


  • ½ kg skinless boneless chicken breast, fully cooked and shredded
  • 2 carrots, peeled and grated
  • 1/3 cup black or green olives, chopped
  • ½ cup raisins
  • ½ cup corn, cooked
  • ½ cup peas, cooked
  • 1 small red bell pepper, deseeded and small diced
  • ½ cup mayonnaise or plain yogurt (for a dairy-free version, use mayonnaise)
  • Fresh parsley
  • Fresh green onion
  • 1 large apple, peeled, cored, and grated (optional)
  • 2 – 3 Tbsp fresh lime or lemon juice
  • Salt to taste
  • A dash of ground black pepper
  • 150g shoestring potatoes (or more)

Instructions :

  • In a large bowl, mix all the ingredients, and season with salt, pepper, and lime or lemon juice.
  • Add the mayonnaise or plain yogurt gently.  Cover the bowl and refrigerate for about 2 hours or until chilled.
  • Right before serving, mix the shoestring potatoes into the chicken salad. Place the salad into a serving bowl and decorate with more shoestring potatoes.

Download PDF version here: brazilian-salpicao-de-frango-simone-lee