Brazilian Chicken Salad (Salpicao De Frango)

• 1 pound coarsely shredded cooked chicken
• 1 (8 ounce) can whole kernel corn, drained
• 1 cup pitted green olives, chopped
• 3/4 cup golden raisins
• 2 carrots, grated
• 1 stalk celery, finely chopped
• 1/4 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
• Garnish (optional):
• 2 large lettuce leaves
• 4 sprigs watercress
• 2 cups shoestring potato sticks

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.

chicken, whole kernel corn, green olives, golden raisins, carrots, celery, green apple, heavy cream, mustard, white sugar, salt, fresh parsley, lettuce leaves, watercress

Taken from www.allrecipes.com/recipe/266996/brazilian-chicken-salad-salpicao-de-frango/ (may not work)