Brazilian Chicken Salad (Salpicão)

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Carrots

  Raw

  2 medium or 122g

• Apples

  With skin

  2 medium or 364g

• Raisins

  Seedless

  ⅓ cup (not packed) or 48g

• Parsley

  Raw

  2 tbsp or 8g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Lime juice

  Raw

  1 lime yields or 44g

• Mayonnaise

  Regular, with salt

  5 tbsp or 69g

• Nonfat greek yogurt

  Nonfat, plain

  10 oz or 283g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  2 sprigs or 4g

Directions

1. Chop the chicken into bite-sized pieces. Heat olive oil in a skillet over medium-high heat and cook the chicken for 7-10 minutes, or until fully cooked and no longer pink. Set aside to cool.
2. In a large bowl, combine the cooked chicken, shredded carrots, chopped apples, raisins, parsley, chopped red onion, and lime juice. Mix well to combine.
3. In a small bowl, mix together mayonnaise, Greek yogurt, salt, and black pepper. Taste and adjust the seasoning if necessary. Add this mixture to the chicken salad and stir until everything is well coated.
4. Serve the salad chilled, garnished with fresh cilantro sprigs.