recipes articles & more

Quiche Recipe: Create Your Own
How to Make Barbecued Chicken
Win Steven Raichlen’s Must-Have Grilling Tools
Recipes Dads Love
Tour Steven Raichlen's Kitchens
Strawberry Mojito
How to Make Chocolate Soufflés
Ingenious Kitchen Tips
How to Roll a Roulade Cake
10-Minute Strawberry Recipes

Print It| Add to Favorites| | Pin It

Brazilian Chicken Salad Sandwich

by Ian Knauer

read reviews (6)

This easy take on a sandwich sold by vendors along Rio de Janeiro’s beaches is packed with grated vegetables, sweet raisins, fresh lime juice, and cilantro. It’s like no chicken salad sandwich you’ve had before. Serves 4

Get a quick and delicious recipe every day with our FREE Make it Tonight newsletter Make it Tonight Recipe

mayonnaise limes kosher salt more more

1/4 cup mayonnaise
2 Tbs. fresh lime juice
Kosher salt and freshly ground black pepper
4 cups shredded roasted chicken meat (homemade or from a store-bought rotisserie chicken)
1/4 cup golden raisins
1 large celery stalk, finely chopped
3 Tbs. finely chopped yellow onion
2 Tbs. extra-virgin olive oil
1/2 cup grated carrots
1/2 cup grated beets
1/2 cup chopped fresh cilantro
8 Boston lettuce leaves
8 slices whole wheat bread, toasted if desired

In a medium bowl, whisk the mayonnaise, 1 Tbs. of the lime juice, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken, raisins, celery, and onion. Season to taste with salt and pepper.

In another medium bowl, combine the oil with the remaining 1 Tbs. lime juice, 1/2 tsp. salt, and 1/4 tsp. pepper. Mix in the carrots, beets, and cilantro.

Put a lettuce leaf on 4 of the bread slices, then top with the chicken salad, carrot mixture, another lettuce leaf, and another slice of bread.

Serving Suggestions

Serve with Quinoa Salad with Avocado and Dried Fruit.

nutrition information (per serving):
Calories (kcal): 690; Fat (g): 39; Fat Calories (kcal): 350; Saturated Fat (g): 8; Protein (g): 47; Monounsaturated Fat (g): 16; Carbohydrates (g): 38; Polyunsaturated Fat (g): 11; Sodium (mg): 670; Cholesterol (mg): 130; Fiber (g): 6;

photo: Scott Phillips

From Fine Cooking 110 , pp. 23

March 3, 2011

user reviews

Rate this Recipe

by brewer22, 1/8/2012This one is good and healthy recipe – our family’s favorite dish! But wait, I have other ideas for better recipes. Visit this site for a more fantastic preparation: www.wikichicken.com. I’m sure you will like this!

by SojournerTruth, 4/21/2011This chicken salad is complex and delicious. I served just the salad, without bread, layering lettuce, then the chicken mixture, then the beet-and-carrot mixture in the middle--very pretty. Our guest asked for the recipe. My husband complained of the complex flavors, saying that he likes to be able to identify individual ingredients, but the next day he ate the leftover salad with relish.

by sbreckenridge, 4/14/2011Yes salywayn, the beets are raw, but when they're shredded in small pieces like this, they're tender enough to eat raw.

by salywayn, 4/14/2011The recipe looks awesome. Just one question...I believe the beets are raw in this recipe, true??

by Shelley_Ann, 4/4/2011My husband raved about this recipe and asked me to make it twice in one week. I also took the leftovers to work and ate the filling on its own with just a fork. What a great recipe!

by nunitababi, 3/27/2011Full of flavor and really fresh. I used baguette .

join the conversation