This Brazilian chicken salad is really easy to make. It's made with a cream and mustard dressing instead of mayo, which results in a lighter taste. Great for leftover chicken.
Ingredients
- cooked chicken: 1 pound (coarsely shredded)
- whole kernel corn: 1 can (8 ounce can, drained)
- pitted green olives: 1 cup (chopped)
- golden raisins: 0.75 cup
- carrots: 2 piece (grated)
- stalk celery: 1 piece (chopped)
- green apple: 0.25 piece (chopped)
- heavy cream: 4 Tbsp
- Dijon mustard: 1 Tbsp
- pinch white sugar: 1 piece
- salt and freshly ground black pepper: (to taste)
- fresh parsley: 2 Tbsp (to taste, chopped)
- lettuce leaves: 2 piece
- sprigs watercress: 4 piece
- shoestring potato sticks: 2 cups
Metric Conversion
Stages of cooking
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Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
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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.
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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.
