It’s quite simple to make this Brazilian chicken salad. It has a lighter flavor because mayo isn’t used in its preparation; instead, cream and mustard dressing is used. Excellent for chicken leftovers.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 1 pound coarsely shredded cooked chicken
- 1 (8 ounce) can 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 chopped fresh parsley, or to taste
- 2 large lettuce leaves
- 4 sprigs watercress
- 2 cups shoestring potato sticks
Instructions
- Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
- 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.
- 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
| Calories | 355 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 6 g |
| Sodium | 427 mg |
| Sugars | 12 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
I made it with some changes since I had no golden raisins and no shoestring potato chips but wanted to use up cooked chicken breast. But tasted very good without it. Will try again with all the ingredients