Brazilian Chicken Salad Sandwich

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

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.