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
- 1 pound coarsely shredded cooked chicken
- 1 can whole kernel corn , 8 ounce
- 1 cup pitted green olives , chopped
- 0.75 cups golden raisins
- 2 carrots , grated
- 1 stalk celery , finely chopped
- 0.25 greens 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 chopped fresh parsley , or to taste
Instructions
-
1
Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
-
2
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.
-
3
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.
Nutrition Facts
Per serving
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