Salpicao de Frango (Brazilian Chicken Salad)

Prep time: 30 min

Servings: 8

Yield: 8 servings

Description

Use leftover chicken to make this Brazilian chicken salad with golden raisins, apples, carrots, and corn tossed in a simple cream and mustard dressing.

Ingredients

• 1 pound coarsely shredded cooked chicken

• 1 (8 ounce) can whole kernel corn, drained

• 1 cup pitted green olives, chopped

• 3/4 cup golden raisins

• 2 carrots, grated

• 1 stalk celery, finely chopped

• 1/4 green apple, finely chopped

• 4 tablespoons heavy cream

• 1 tablespoon Dijon mustard

• 1 pinch white sugar

• salt and freshly ground black pepper to taste

• 2 tablespoons chopped fresh parsley, or to taste

• 2 large lettuce leaves

• 4 sprigs watercress

• 2 cups shoestring potato sticks

Directions

1 Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.

2 Stir cream and mustard together in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.

3 Arrange lettuce leaves and watercress on a platter and spoon chicken salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until ready to serve.