Brazilian Chicken Salad (Salpicao de Frango)

Posted on : January 8, 2021

Ingredients

  • 1 pound coarsely shredded cooked chicken
  • 1 (8 ounce) can whole kernel corn, drained
  • 1 cup pitted green olives, chopped
  • ¾ cup golden raisins
  • 2carrots, grated
  • 1 stalk celery, finely chopped
  • ¼green 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
  • 2large lettuce leaves
  • 4 sprigs watercress
  • 2 cups shoestring potato sticks

    • Directions

  • Step 1

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

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  • Step 2

    Stir together cream and mustard 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.

  • Step 3

    Arrange lettuce leaves and watercress on a platter and spoon salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.

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