Salpicão

🔥 Prep

• Cut the 400g chicken breast into bite-sized cubes and season lightly with salt.
• Peel and dice the 1 apple into small cubes.
• Peel and grate the 1 carrot.
• Measure out 1 cup of corn kernels (drained if canned or thawed if frozen).
• Measure out 100g of potato sticks for topping.

🔥 Cook

• 1. Place the chicken cubes in a pot, cover with water, and bring to a boil over high heat.
• 2. Once boiling, reduce to a simmer and cook for 10 minutes until the chicken is fully cooked.
• 3. Remove the pot from heat, drain the chicken, and let it cool for 5 minutes.
• 4. Shred or dice the cooled chicken into smaller pieces.
• 5. In a large mixing bowl, combine the shredded chicken, diced apple, grated carrot, corn, and 200g mayonnaise; stir until the mixture is smooth and creamy.
• 6. Cover the bowl and refrigerate for 15 minutes to allow the flavors to meld.
• 7. Just before serving, sprinkle the 100g potato sticks over the top for added crunch.

🔥 Serve

• Transfer the chilled salpicão to a glass serving bowl or individual ramekins.
• Garnish with additional potato sticks and a sprig of fresh parsley, if desired.
• Serve alongside toasted baguette slices, crackers, or crisp lettuce leaves.
• Pair with a chilled white wine, sparkling water, or a light citrus-based beverage.