Brazilian Chicken Salad Aka Salpicao Especial De Galinha

Ingredients

• 2 lbs boneless skinless chicken breasts, poached, cooled and pulled into small shreds, not cubed
• 1 cup frozen peas, defrosted
• 1 cup frozen corn kernels, defrosted
• 1 cup carrot, cooked, cooled and diced (frozen is OK, too)
• 1 apple, peeled, cored and diced small (Gala or Fuji)
• 1 cup mayonnaise
• 1/2 cup seedless raisin
• 1/2 cup sliced stuffed green olive
• 2 cups shoestring potatoes
• salt and pepper (sometimes I use Lawry's salt)

Directions

1. 1

   Toss chicken, vegetables, apple, raisins and olives in serving bowl.

2. 2

   Add mayonnaise, combine, then gently salt and pepper to taste, remembering that your next step is to fold in the shoestring potatoes and you don't want it to be too salty--if you are serving later, I recommend that you add the shoestring potatoes right before you serve.

3. 3

   Garnish with green olives and a few shoestring potatoes scattered on top.

4. 4

   Prep time listed below assumes your ingredients are cooked, cooled and ready to mix--servings yielded depends on how hungry you are; 8 is a good guess.