Servings: 6 servings
Calories: 410kcal
Ingredients
- 1 1/2 pounds boneless skinless chicken breast
- 1 small carrot finely grated
- 2 celery stalks finely diced
- 3 1/2 ounces deli ham diced
- 1/3 cup sliced green olives
- 2/3 cup mayonnaise
- 1/4 cup heavy cream
- 2 teaspoons yellow mustard
- 1 tablespoon lime juice
- 3 scallions sliced
- 3 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1 cup crushed pork rinds for topping
Instructions
- Put the chicken in a saucepan, cover with water, add half of the salt, and bring to a simmer. Cook gently for 15 to 18 minutes, until cooked through. Let cool in the broth, then shred finely.
- In a large bowl, whisk together the mayonnaise, cream, mustard, lime juice and remaining salt.
- Add the shredded chicken, carrot, celery, ham, olives, scallions and parsley. Fold everything together until evenly coated.
- Cover and refrigerate for at least 1 hour so the flavors blend.
- Just before serving, mound the salpicão on a platter and cover the top with the crushed pork rinds.
Notes
Letting the chicken cool in its cooking liquid keeps it moist. Add the crunchy topping at the very last minute, or it will soften. The salad keeps for 3 days in the refrigerator without the topping.
Chef's Tip: Shred the chicken by hand into thin threads rather than cubing it. The fine texture is what makes salpicão different from an ordinary chicken salad.
Keto Swap: Traditional salpicão is topped with batata palha, very thin fried potato sticks, and often includes raisins, apple and corn. Crushed pork rinds give the same salty crunch, and the sweet add-ins are left out.
Success Tip: Serve it in lettuce cups for a light lunch, or pack it in jars for a family picnic.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 410kcal | Protein: 33g | Fat: 29g | Fiber: 1.1g
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