Salpicao de Frango (Brazilian Chicken Salad)

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. 1

   Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.

2. 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. 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.