Salpicao de Frango (Brazilian Chicken Salad)

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

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 355 Calories

Ingredients

• 4 tablespoons heavy cream
• 1 pinch white sugar
• salt and freshly ground black pepper to taste
• 1 stalk celery, finely chopped
• 2 carrots, grated
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh parsley, or to taste
• 1 (8 ounce) can whole kernel corn, drained
• 4 sprigs watercress
• 1 cup pitted green olives, chopped
• 1 pound coarsely shredded cooked chicken
• 2 large lettuce leaves
• 2 cups shoestring potato sticks
• 0.75 cup golden raisins
• 0.25 green apple, finely chopped

Recipe Instructions

Step 1

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

Step 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.

Step 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.