Brazilian Chicken Salad (Salpicao de Frango)

Ingredients

• 1 lb boneless chicken breasts
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup white wine vinegar
• 1/4 cup fresh parsley, chopped
• 1/2 cup green olives, pitted and chopped
• 1/2 cup red bell peppers, diced
• 1/4 cup capers
• Salt and pepper, to taste

Directions

1. In a large pot over medium heat, add the chicken breasts and enough water to cover them. Bring to a boil and cook until the chicken is cooked through, about 10 minutes.
2. Remove the chicken from the pot and allow to cool. Once cool, shred the chicken into small pieces.
3. In a large bowl, combine the olive oil, garlic, vinegar, parsley, olives, bell peppers, capers, and salt and pepper. Add the shredded chicken and mix to combine.
4. Serve the salad chilled or at room temperature.

Interesting Facts

• Salpicao de Frango is a traditional Brazilian dish, but it also has influences from other countries.
• The name “salpicao” comes from the Portuguese word for “mix”, which is what you are doing when you make this salad.
• The dish is typically served as an appetizer or side dish.