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

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.