Salpicao de Frango (Brazilian Chicken Salad)

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Salpicao de Frango (Brazilian Chicken Salad)

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Ingredients

1 pound chicken coarsely shredded cooked
1 (8 ounce) can canned whole kernel corn drained
1 cup pitted green olives chopped
¾ cup golden raisins
2 Carrots grated
1 stalk celery finely chopped
¼ green apple finely chopped
4 tablespoons heavy cream
1 tablespoon Dijon Mustard
1 pinch white sugar
Salt and freshly ground black pepper to taste
2 tablespoons fresh parsley chopped
2 large lettuce leaves
4 sprigs watercress
2 cups shoestring potato sticks
  • Medium

Ingredients

Directions

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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:

  1. Combine the chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
  2. Stir together the cream and mustard in a cup and season with sugar, salt, and pepper.
  3. Pour the dressing over the salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
  4. Arrange lettuce leaves and watercress on a platter and spoon the salad into the middle.
  5. Sprinkle with shoestring potato sticks and press into the salad. Chill until ready to serve.

 

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