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      RECIPE TITLE "Brazilian Chicken Rainbow Salad (Salpico de Galinha)"
    recipe from Fiesta! A Celebration of Latin Hospitality Copyright © 1991 by Felipe Rojas-Lombar

    yields Serves 4 to 5 time--- difficultyeasy

    Cheerfully colorful salads of cooked diced meats and cooked vegetables, often dressed with a thin coating of mayonnaise, are very popular in Latin America, where they are referred to as salpicn, or salpico in Portuguese. This version, from central Brazil, is a particularly attractive combination of chicken, tender corn, beans, apples, raisins, and hearts of palm. The recipe comes from Dora, a cook from Ouro Prto. She suggests using just enough mayonnaise to lightly coat the ingredients without obscuring their taste.

      RECIPE INGREDIENTS

    Salad:
    2 1/2 cups diced cooked skinless chicken breast
    1 1/3 cups cooked corn kernels (from 4 large ears)
    1 1/2 cups cut-up cooked green beans (cut into 1/2-inch lengths)
    2 medium cooked carrots, cut into 1/4-inch dice
    1 large red bell pepper, cored, seeded, and cut into fine dice
    1 large tart green apple, (such as Granny Smith), peeled, cored, and diced
    1/2 cup dark raisins
    1 cup chopped well-drained canned hearts of palm

    Dressing:
    About 1/2 cup good-quality mayonnaise
    6 tablespoons fresh lemon juice
    1 tablespoon water

    Salt and freshly ground black pepper, to taste

      RECIPE METHOD

    1. To make the salad: Mix the salad ingredients in a large bowl.

    2. To make the dressing: In a small bowl whisk together the mayonnaise, lemon juice, and water.

    3. Toss the salad with the dressing and season with salt and pepper to taste.




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