California-style Salpicão

Ingredients

In this California-style adaptation of Salpicão, we incorporate the fresh and vibrant ingredients commonly found in Californian cuisine. We replace some of the traditional Brazilian ingredients with local California produce, such as avocado, kale, and cherry tomatoes. The dressing is also given a Californian twist, featuring a combination of citrus juices and a hint of honey for a refreshing and slightly sweet flavor. We alse have the original recipe for Salpicão, so you can check it out.

• 2 cups (250g) cooked chicken breast, shredded 2 cups (250g) cooked chicken breast, shredded
• 1 cup (150g) kale, finely chopped 1 cup (150g) kale, finely chopped
• 1 cup (150g) carrots, julienned 1 cup (150g) carrots, julienned
• 1 cup (150g) red cabbage, thinly sliced 1 cup (150g) red cabbage, thinly sliced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 avocado, diced 1 avocado, diced
• 1/2 cup (75g) corn kernels 1/2 cup (75g) corn kernels
• 1/4 cup (30g) raisins 1/4 cup (30g) raisins
• 1/4 cup (30g) sliced almonds 1/4 cup (30g) sliced almonds
• 1/4 cup (60ml) mayonnaise 1/4 cup (60ml) mayonnaise
• 2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) lemon juice
• 1 tablespoon (15ml) orange juice 1 tablespoon (15ml) orange juice
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 22g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the shredded chicken, kale, carrots, red cabbage, cherry tomatoes, avocado, corn kernels, raisins, and sliced almonds.
2. 2.
   In a separate small bowl, whisk together the mayonnaise, lemon juice, orange juice, honey, salt, and pepper until well combined.
3. 3.
   Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
4. 4.
   Adjust the seasoning if needed.
5. 5.
   Refrigerate for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Kale — Massage the kale leaves with a little olive oil before chopping to soften their texture and enhance the flavor.
• Avocado — To prevent browning, toss the diced avocado with a squeeze of lemon or lime juice before adding it to the salad.
• Chicken breast — You can use leftover cooked chicken or quickly poach chicken breasts in simmering water until cooked through.

Tips & Tricks

• For added crunch, you can toast the sliced almonds in a dry skillet over medium heat until golden brown before adding them to the salad.
• Feel free to customize the salad by adding other California-inspired ingredients such as sliced strawberries, grilled corn, or diced bell peppers.
• If you prefer a creamier dressing, you can increase the amount of mayonnaise or add a dollop of Greek yogurt.
• This salad can be made ahead of time and stored in the refrigerator for up to 24 hours. Just wait to add the avocado until serving to prevent it from browning.

Serving advice

Serve the California-style Salpicão as a refreshing main course salad or as a side dish alongside grilled chicken or fish. It pairs well with a crusty bread roll or a side of quinoa for a more substantial meal.

Presentation advice

To enhance the presentation, garnish the salad with a sprinkle of fresh herbs such as cilantro or parsley. Serve it in a large salad bowl or individual plates, allowing the vibrant colors of the ingredients to shine through.