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Salpicao de Frango (Brazilian Chicken Salad)
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Prep Time:
30 minutes
30 minutes
Total Time:
30 minutes
30 minutes
Whip up a vibrant Brazilian chicken salad with sweet raisins, crisp apples, and a creamy mustard dressing using leftover chicken.
Ingredients:
- 1 pound coarsely shredded cooked chicken
- 1 (8 ounce) can whole kernel corn, drained
- 1 cup pitted green olives, chopped
- 0.75 cup golden raisins
- 2 carrots, grated
- 1 stalk celery, finely chopped
- 0.25 green apple, finely chopped
- 4 tablespoons heavy cream
- 1 tablespoon Dijon mustard
- 1 pinch white sugar
- 2 tablespoons chopped fresh parsley, or to taste
- 2 large lettuce leaves
- 4 sprigs watercress
- 2 cups shoestring potato sticks
Instructions:
- In a large bowl, mix together the chicken, corn, olives, raisins, carrots, celery, and apple.
- Combine cream and mustard in a cup, season with sugar, salt, and pepper. Drizzle dressing over salad, toss gently to coat. Season with salt and pepper, garnish with parsley.
- Place crisp lettuce leaves and fresh watercress on a serving platter. Pile chicken salad in the center and top with crunchy shoestring potato sticks. Gently press the potato sticks into the salad. Chill until you're ready to enjoy this delightful dish.