The South American-inspired chicken sandwich, the salpicão, has nearly as many versions as are there are floats at a Carnival parade in Rio de Janeiro.

Chicken salad has long been an American staple, but it’s also a favorite in Brazil. Brazilian steakhouses serve a variation of chicken salad on the salad bar.

Salpicão (sahl-PEE-kown), as it is known in Portuguese, typically features shredded chicken with shredded carrots and golden raisins in a mayonnaise dressing.

Of course, Brazilian cooks like to samba in the kitchen, so there are nearly as many versions of salpicão as there are colorful themed floats at a Carnival parade in Rio de Janeiro. The website for the Brazilian TV network Globo features no fewer than 64 recipes for salpicão with main proteins ranging from chicken to salted cod fish to crab.

The add-ons also can get pretty creative, including canned corn, peas, pineapple and even shoestring potatoes, stirred in just before serving to remain crisp.

Instead of shoestring potatoes, we searched for a healthier alternative, choosing to make our own quick pickled red onions, a garnish that adds striking color to the sandwich and a sweet yet vinegary bite.

Light mayo with a squirt of lime further lightens the dish. (Some Brazilian recipes add heavy whipping cream for an extra creamy texture.)

Salpicão is typically served on two pieces of toasted bread, such as the Italian roll known as ciabatta.

Shopping tip: To speed up preparation, purchase a rotisserie chicken that has been skinned, removed from the bone and cubed.

Cooking tip: If time prohibits pickling red onion, substitute raw red onion.

Serving ideas: You’ll end up with more red onions than you’ll need; try serving with grilled meats, egg salad, deviled eggs and more.