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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Creamy Salmon Chowder
A comforting chowder to extend or use up leftover salmon. Very flexible to what you have on hand.
Cherry Cheesecake Cupcakes
So tasty! These cherry cheesecake cupcakes are sure to disappear quickly after you make them. Good recipe to make the day before serving.
Soufflé Pancake
The ingredients for this soufflé pancake keep this family-favorite dish light, fluffy, and slightly sweet. My husband combined a couple of different recipes and added his own twist. Serve with warm syrup and fresh fruit.