salad
Fogo de Chão Chicken Salad
A bright and flavorful chicken salad inspired by Fogo de Chão, featuring roasted chicken, crisp celery, onions, and peppers tossed in a lightly sweet and tangy dressing of mayonnaise, lemon, honey, and white wine vinegar. Fresh, balanced, and perfect for a light meal or sandwich.
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts
- Salt and pepper
Salad Mix
- 3/4 cup celery, thinly sliced on the diagonal
- 2 tablespoons diced red onion
- 2 tablespoons diced red bell pepper
- 2 tablespoons sliced green onion
Dressing
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 1/2 teaspoons honey
- 1 1/2 teaspoons white wine vinegar
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
Garnish
- 1 1/2 teaspoons chopped parsley
Instructions
- Preheat oven to 350°F. Grease a baking dish just large enough to hold the chicken.
- Season chicken with salt and pepper on all sides. Arrange in the baking dish and roast for about 20 minutes, or until the internal temperature reaches 160°F. Let cool.
- Shred the cooled chicken into a large bowl.
- Add celery, red onion, red bell pepper, and green onion. Toss to combine.
- In a small bowl, whisk together mayonnaise, lemon juice, honey, white wine vinegar, lemon zest, and salt.
- Pour dressing over the chicken mixture and toss until evenly coated.
- Transfer to a serving bowl and garnish with chopped parsley.
Notes
- Best served chilled or slightly cool.
- Great for sandwiches, wraps, or over greens.
- You can substitute rotisserie chicken to save time.