FreeFree recipe · Christmas Leftovers
Brazilian creamy turkey or chicken salad
Brazilian salpicão: a creamy, crunchy shredded-poultry salad.
- Yield
- 4 servings
- Prep
- 15 min
- Cook
- 5 min
- Resting / chilling
- 40 min
- Total time
- 1 h
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Ingredients
- 400 g leftover roasted turkey or chicken, shredded
- 60 ml water for reheating the poultry
- 160 g grated carrot
- 140 g diced apple
- 100 g cold cooked peas
- 140 g plain unsweetened yogurt
- 100 g refrigerated commercially prepared mayonnaise
- 20 ml lemon juice
- 12 g chopped parsley
Method
- Place leftover poultry and water in a covered saucepan over medium heat.
- Reheat for 5 minutes, stirring, until the meat reaches 74 °C (165 °F) at its center.
- Spread meat in a shallow container and refrigerate promptly until it cools to 4 °C (40 °F) or below.
- Stir yogurt, mayonnaise and lemon juice together in a clean bowl.
- Add cold poultry, carrot, apple, peas and parsley.
- Fold everything into the dressing until evenly creamy.
- Serve chilled immediately; do not leave the bowl unrefrigerated.
You'll need
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Presentation
Serve 1 bowl per person; enjoy immediately after preparation.
Suggested pairing
Use leftover roast chicken; without leftovers, fully cook and shred fresh chicken breast, then chill promptly.
Storage
Keep the finished dish in a shallow covered container at 4 °C (40 °F) or below. Eat within 24 hours without exceeding 3 days from the original cooking of the leftovers. Do not reheat twice.
Make ahead
Within 2 hours of Christmas dinner, divide cooked leftovers into shallow covered containers and refrigerate at 4 °C (40 °F) or below. Use within 3 days of the original cooking; for later use, freeze promptly in dated, portioned containers. Thaw in the refrigerator, never on the counter. Reheat only the needed portion once.
Food safety
Discard perishable leftovers left unrefrigerated for over 2 hours (over 1 hour above 32 °C (90 °F)). Reheat previously cooked food to 74 °C (165 °F) at its center using a food thermometer, only once. Repurposing does not reset the storage clock. Check gluten, milk, egg and other allergens; when uncertain, discard. Promptly chill cooked rice due to Bacillus cereus risk.
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