Brazilian Chicken Salad (Salpicao de Frango) recipe

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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

Nutrition Info

355.2 calories
carbohydrate: 30.9 g
cholesterol: 54.5 mg
fat: 19 g
fiber: 2.9 g
protein: 16.5 g
saturatedFat: 5.5 g
servingSize: -
sodium: 427.3 mg
sugar: 11.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Stir together cream and mustard 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 salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until serving.

Recipe Yield

8 servings

Recipe Note

This is a really easy chicken salad made with a cream and mustard dressing instead of mayo, which results in a lighter taste. Great for leftover chicken.

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