Brazilian Chicken Salad (Salpicao de Frango)

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.

Step: 1

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

Step: 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.

Step: 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.

Per Serving: 355 calories; protein 16.5g; carbohydrates 30.9g; fat 19g; cholesterol 54.5mg; sodium 427.3mg.

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