Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Brazilian Chicken Salad Sandwich

Scott Phillips

Servings: 4

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.


  • 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

Nutritional Information

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


  • 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.

Serve with Quinoa Salad with Avocado and Dried Fruit.


Rate or Review

Reviews (8 reviews)

  • EagleMoon | 08/12/2021

    I used red cabbage instead of beets, since that is what I had, and added a splash of rice vinegar to the carrots and beets. Delish!

  • Krispie | 01/31/2015

    I followed the recipe exactly. I apdid add a little more salt based on previous reviews. My slaw was overpowering and mushy. After looking at the recipe picture again, I realized that even though the recipe said to grate the beets and carrots, they should have actually been thinly shredded. The chicken salad itself was fairly mild in flavor and probably,could have benefited from the add-ins that several people mentioned in their reviews.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial