Salpicao (Brazilian chicken salad)
1 skinless chicken breast
1 minced onion
1 small red bell pepper in strips
1 small green bell pepper in strips
2 minced stalks of celery
1/2 cup of green peas
1 grated carrot
1 cup of mayo
1 cup of plain yogurt
1 cup of straw potatoes
Cook the chicken in boiling water for 30 minutes. Shred.
In a bowl, add the mayo, yogurt, onion, red pepper, green pepper, celery, green peas, carrot and mix.
Add the shredded chicken, parsley, potato straws, black pepper and mix well. Leave in the refrigerator for 1 hour.