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Add the shoestring potatoes only when ready to serve. This keeps them crisp, creating a delicious contrast with the creamy salad.

Ingredients

500 g - Cooked, shredded chicken breast

2 - Medium carrots, grated

1 can - Sweet corn, drained

1 can - Peas, drained

1 - Green apple, diced

½ cup - Raisins (optional)

½ - Small onion, chopped

½ cup - Chopped parsley and scallions

200 g - Mayonnaise

1 carton (200 g) - Cream

½ lemon - Lemon juice

to taste - Salt and black pepper

150 g - Da Terrinha Shoestring Potatoes

Preparation Method

1Prepare the chicken: cook the chicken breast in water with salt and your preferred seasonings until tender. Allow to cool and shred finely.
2Prepare the ingredients: grate the carrots, chop the onion, dice the green apple, and drain the corn and peas.
3Combine the ingredients: in a large bowl, place the shredded chicken, grated carrots, corn, peas, apple, onion, and raisins, if desired.
4Make the dressing: in another bowl, mix the mayonnaise, cream, and lemon juice until smooth.
5Season the salad: add the dressing to the ingredients and mix gently. Add the chopped parsley and scallions, salt, and black pepper to taste.
6Refrigerate: cover the bowl and chill the salad for at least 30 minutes to bring out the flavors.
7Top with shoestring potatoes: just before serving, sprinkle the shoestring potatoes on top for a crunchy texture.
8Serve and enjoy: transfer the salad to a serving dish and serve chilled as a side for Christmas dinner.