Chicken Salpicão with Carrot, Mayonnaise & Potato Sticks

Ingredients

• 400 g cooked shredded chicken (about 14 oz / 3 cups)
• 2 medium carrots, grated (≈200 g / 1 1/4 cups grated)
• 1 cup (200 g) mayonnaise
• 1 package (100 g) potato sticks (batata palha / shoestring potatoes)
• 1/2 cup (100 g) canned sweet corn, drained
• 1/2 small onion, finely chopped (≈60 g)
• 2 tbsp (10 g) chopped green onions (scallions)
• 1 tbsp (15 ml) olive oil
• Juice of 1/2 lemon (≈1 tbsp / 15 ml)
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. If the chicken isn’t seasoned: heat 1 tbsp olive oil, sauté the chopped onion for 2–3 minutes until translucent, then add the shredded chicken just to absorb flavor; season with salt and pepper and let cool.
2. In a large bowl, combine the cooled shredded chicken, grated carrot and drained corn.
3. Add the mayonnaise and lemon juice; stir until evenly combined. Adjust creaminess by adding more mayonnaise if you prefer.
4. Taste and correct salt and freshly ground black pepper. Gently fold in the chopped green onions.
5. Cover the bowl and refrigerate for at least 20 minutes to let the flavors meld.
6. When ready to serve, transfer to a serving dish and sprinkle the potato sticks on top or serve them on the side to keep them crisp.
7. Serve cold as a side dish or a light main; it stores better without the potato sticks mixed in.

Tips

• Grate the carrot on the coarse side of a box grater or use the food processor for speed and an even texture.
• For a lighter version, mix half mayonnaise and half plain yogurt before folding in.
• Store in a sealed container in the fridge without the potato sticks; add the sticks only when assembling to keep them crunchy.

Variations

• Add 1 green apple, diced, for a sweet, crunchy note.
• Replace part of the mayonnaise with heavy cream for a silkier texture.
• Stir in 2 tablespoons raisins that have been soaked (rehydrated) for a sweet–salty contrast.

FAQ