Ingredients
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1 pound chickencoarsely shredded cooked
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1 (8 ounce) can canned whole kernel corndrained
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1 cup pitted green oliveschopped
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¾ cup golden raisins
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2 Carrotsgrated
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1 stalk celeryfinely chopped
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¼ green applefinely chopped
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4 tablespoons heavy cream
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1 tablespoon Dijon Mustard
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1 pinch white sugar
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Salt and freshly ground black pepperto taste
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2 tablespoons fresh parsleychopped
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2 large lettuce leaves
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4 sprigs watercress
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2 cups shoestring potato sticks
Directions
This is a really easy chicken salad made with a cream and mustard dressing instead of mayo, which results in a lighter taste. Great for leftover chicken.
How to Make Salpicao de Frango:
- Combine the chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
- Stir together the cream and mustard in a cup and season with sugar, salt, and pepper.
- Pour the dressing over the salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
- Arrange lettuce leaves and watercress on a platter and spoon the salad into the middle.
- Sprinkle with shoestring potato sticks and press into the salad. Chill until ready to serve.
