It was love at first bite, when I tried Giovanna’s chicken salad, and I just couldn’t stop eating it! Giovanna is from Brazil, and her mom has taught her how to make this delicious salad, which can be enjoyed in a number of ways. The chicken salad is tasty as a sandwich filling, but you can also serve it alongside fresh vegetables as a dip. My favorite pairing is the one shown in the photos in this post: Multi-seed crackers topped with chicken salad and a piece of avocado.
Notes:
Brazilian Creme de leite is a kind of very thick cream. You get the best results if you manage to find a can of Creme de leite at your grocery store or in a Brazilian specialty store, but you can also use sour cream or crème fraiche as a substitute. If you are using crème fraiche, you might want to mix in a couple of tablespoons of regular heavy cream to get a less compact texture.
This portion is very big, and great to bring to a potluck. If you are only making the chicken salad for 2-4 people, make ¼ portion.
You can find Giovanna on Instagram @_valverdegiih
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Recipe: Giovanna’s Delicious Chicken Salad
Recipe by Giovanna
1
big bowlIngredients
2.2 lbs (1 kg) chicken meat (~ one whole chicken)
1¾ cup (400g) mayonnaise
10 oz (1 can, 300g) Creme de leite
⅘ cup (~5 oz, 150g) pitted green olives.
⅘ cup pickles (cucumber, carrot, turnip)
2 tablespoons ketchup
2 tablespoons mustard
2 tablespoons Worcestershire sauce
Salt to taste
Oregano to taste
Directions
- Cook the chicken: Start by boiling or grilling the chicken until it is fully cooked. You can season it with salt and pepper for added flavor. Once cooked, allow the chicken to cool.
- Shred the chicken: Once the chicken has cooled down, shred it into small, bite-sized pieces using a fork or your hands. Ensure there are no large chunks left.
- Prepare the olives and pickles: Finely chop the green olives and pickles into small pieces. You can use a knife or a food processor for this step. Set them aside.
- Mix the dressing: In a large bowl, combine the mayonnaise, cream, ketchup, mustard, and Worcestershire sauce. Stir well until all the ingredients are thoroughly combined.
- Season the dressing: Add salt and oregano to the dressing mixture, adjusting the amounts according to your taste preferences. Stir again to distribute the seasoning evenly.
- Combine the ingredients: Add the shredded chicken, chopped olives, and pickles to the bowl with the dressing. Mix everything together until the chicken is coated evenly with the dressing and the olives and pickles are well-distributed throughout.
- Adjust the seasoning: Taste the chicken spread and add more salt or oregano if needed. You can also add a bit more ketchup, mustard, or Worcestershire sauce for additional flavor, depending on your preference.
- Chill and serve: Cover the bowl with plastic wrap or transfer the chicken salad to an airtight container. Place it in the refrigerator for at least 1 hour. Serve chilled.
