Oh hello! Still here in Maine, having what feels like an old fashioned summer vacation. No school, no work, hangin’ with my parents, hangin’ with the dog, eating lunch on the patio, going for runs and admiring my beautiful little coastal town. I think being back home this summer is bringing on lots of those real summer flashbacks, where your only responsibility was to be a kid and not drive your parents crazy for 3 months.
Anyway, those summer flashbacks are also bringing on summer food flashbacks (like this crisp recipe I posted last week). Cookouts at the beach! Picnic food! Family get togethers! And what is usually included at all these traditional American summer events?
As an American (and having grown up in America), I always had one idea of what Chicken Salad consists of: cold, cubed chicken, celery, and an award-winning amount of mayo. Probably served between two slices of white bread. Not knockin’ it, but also not eating much of it, either. (Not a huge lover of mayo.)
I had no idea that a Brazilian Chicken Salad even existed until pretty recently. As I’ve learned over the years, the “Brazilian versions” of foods we are familiar with are usually quite similar, but with some sassy twists. Truth be told, Brazilian Chicken Salad (called Salpicão de Frango) is not tooo much different from ours, but of course has some of those surprising ingredients. In doing a bit of research, I’ve seen some Salpicão recipes that are made with apples, carrot, raisins, pineapple, and olives…!?! All together!!? Still not quite sure what to make of that.
The recipe in this post features apple, grated carrot, some raisins, and a light yogurt-dressing made with honey and lime. YESSSSSS. My mom and I were both admittedly skeptical, but the outcome is delish. It’s hearty but light, savory and a little sweet, perfect as a side dish at a big huge summer barbeque, or a nice lunch thrown between some whole grain bread. Ah, crap, I’m hungry again.
- 3 boneless, skinless chicken breasts
- 2 large carrots, peeled, grated
- 2 medium apples, peeled and diced
- ⅓ cup raisins
- ¼ cup diced red onion
- ⅔ cup fat free plain Greek yogurt
- ⅔ cup 2% plain Greek yogurt
- Juice of ½ lime (about 2 tablespoons)
- 1 tablespoon honey
- Salt and pepper, to taste
- Preheat oven to 350 F.
- Line a baking sheet with aluminum foil. Trim chicken breasts of excess fat, wash, and pat dry. Season with salt and pepper, lay on baking sheet. Bake for about 25 minutes, flipping halfway. Remove from oven and set aside to cool.
- Using a paper towel or cheese cloth, squeeze as much liquid from the grated carrot as you can.
- Once cool, use a Kitchen Aid mixer with paddle attachment to shred chicken (or shred with two forks). Add shredded chicken to a large bowl, along with grated carrot, diced apple, and diced onion.
- In a small bowl, mix the yogurt, lime juice, and honey. Season lightly with salt and pepper.
- Add the yogurt dressing to the chicken and mix all ingredients well. Serve cold!