Brazilian Chicken Salad (Salpicao de Frango)

By Mia

4.0 / 5

20min

0min

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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