Name: Brazilian Chicken Salad (Salpicao de Frango)
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Coarsely shredded cooked chicken - 1 pound; Whole kernel corn, drained - 1 (8 ounce) can; Pitted green olives, chopped - 1 cup; Golden raisins - ¾ cup; Carrots, grated - 2; Celery, finely chopped - 1 stalk; Green apple, finely chopped - ¼; Heavy cream - 4 tablespoons; Dijon mustard - 1 tablespoon; White sugar - 1 pinch; Salt and freshly ground black pepper to taste - 1 pinch; Chopped fresh parsley, or to taste - 2 tablespoons; Large lettuce leaves - 2; Watercress - 4 sprigs; Shoestring potato sticks - 2 cups

Brazilian Chicken Salad (Salpicao de Frango)

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Brazilian Chicken Salad (Salpicao de Frango)

1. Coarsely shredded cooked chicken - 1 pound

2. Whole kernel corn, drained - 1 (8 ounce) can

3. Pitted green olives, chopped - 1 cup

4. Golden raisins - ¾ cup

5. Carrots, grated - 2

6. Celery, finely chopped - 1 stalk

7. Green apple, finely chopped - ¼

8. Heavy cream - 4 tablespoons

9. Dijon mustard - 1 tablespoon

10. White sugar - 1 pinch

11. Salt and freshly ground black pepper to taste - 1 pinch

12. Chopped fresh parsley, or to taste - 2 tablespoons

13. Large lettuce leaves - 2

14. Watercress - 4 sprigs

15. Shoestring potato sticks - 2 cups

How to cook deliciously - Brazilian Chicken Salad (Salpicao de Frango)

1. Stage

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

2. Stage

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.

3. Stage

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.