A festive, fresh, and creamy Brazilian salad blending shredded chicken, crunchy vegetables, apple, raisins, and potato sticks. It is served chilled, featuring that classic contrast of sweetness, acidity, and crunch.
Ingredients
- 500 g chicken breasts
- 1.2 l water
- 1 leaf bay leaf
- to taste fine salt
- to taste ground black pepper
- 2 pieces carrots
- 1 piece green apple
- 1 piece celery stalk
- 140 g drained canned sweet corn
- 100 g drained cooked green peas
- 50 g golden raisins
- 60 g pitted green olives
- 0.5 pieces red onion
- 0.25 bunches flat-leaf parsley
- 160 g mayonnaise
- 80 g crème fraîche
- 1 tsp Dijon mustard
- 1 piece lime
- 80 g potato sticks
Method
- Place the chicken breasts in a pot with cold water, the bay leaf, and salt, then simmer until the meat is opaque, firm to the touch, and still juicy.
- Drain the chicken, let it cool slightly on a plate, then finely shred it with a fork, following the grain of the meat.
- Grate the carrots, cut the green apple into small matchsticks, finely slice the celery and red onion, then chop the parsley until very fragrant.
- In a large bowl, toss the shredded chicken, carrots, apple, celery, onion, corn, peas, raisins, and chopped olives, keeping an airy texture.
- In a bowl, whisk the mayonnaise, crème fraîche, mustard, lime juice, salt, and pepper until you get a smooth, glossy, and slightly tangy dressing.
- Pour the dressing over the salad and toss gently until all elements are coated without crushing the vegetables or the apple.
- Cover and refrigerate until the salad is thoroughly chilled and the flavors meld, yielding a creamy yet still crunchy texture.
- Taste, adjust the salt, pepper, or lime juice, then arrange in a deep dish and scatter generously with potato sticks just before serving.
Nutrition
Per serving
- Energy
- 442.8 kcal
- Protein
- 34.56 g
- Carbohydrate
- 36.29 g
- Fat
- 17.4 g
- Fibre
- 7.33 g
- Calcium
- 64.26 mg
- Iron
- 1.1 mg
- Magnesium
- 32.45 mg
