Salpicao (Brazilian Chicken Salad Sandwich) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This easy take on a sandwich sold by vendors along Rio de Janeiro’s beaches is packed with grated vegetables, sweet raisins, fresh lime juice, and cilantro. Ingredients:
1/4 cup mayonnaise |
2 tablespoons fresh lime juice |
kosher salt & freshly ground black pepper, to taste |
4 cups roasted chicken meat, shredded (homemade or from a store-bought rotisserie chicken) |
1/4 cup golden raisin |
1 large celery, finely chopped |
3 tablespoons yellow onions, minced |
2 tablespoons olive oil |
1/2 cup carrot, grated |
1/2 cup beet, grated |
1/2 cup fresh cilantro, chopped |
8 boston lettuce leaves |
8 slices whole wheat bread, toasted if desired |
Directions:
1. In a medium bowl, whisk the mayonnaise, 1 tbsp of the lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Add the chicken, raisins, celery, and onion. Season to taste with salt and pepper.
2. In another medium bowl, combine the oil with the remaining 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp pepper. Mix in the carrots, beets, and cilantro.
3. Put a lettuce leaf on 4 of the bread slices, then top with the chicken salad, carrot mixture, another lettuce leaf, and another slice of bread.
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