Brazilian Chicken Salad (Salpicão)

Fine strands of chilled chicken sit in a creamy dressing with crisp apple cubes and grated carrot. Sweet raisins, peas and corn punctuate the salad; add the shoestring potatoes at the table so they keep their crunch.

Instructions

1. Poach the chicken

   Put the chicken in a saucepan with the halved onion, crushed garlic, bay leaf and a pinch of salt. Cover with cold water and bring just to a simmer. Cook for 20–25 minutes, until the meat is tender through the centre; keep the water from boiling hard.

2. Drain and shred

   Drain the chicken and let it cool until easy to handle. Remove the onion, garlic and bay leaf, then pull the meat into fine strands with two forks. Let it cool completely before mixing it into the salad.

3. Combine the salad

   In a large bowl, combine the cooled chicken, grated carrot, diced apple, drained corn, peas, raisins and sliced olives. Fold together gently so the apple cubes keep their shape.

4. Dress and season

   Fold in the mayonnaise, cream and chopped parsley. Squeeze in the lime juice, season with salt and pepper, then mix until the chicken is evenly coated without compressing the salad.

5. Chill and add the crunch

   Cover and refrigerate for at least 1 hour, until thoroughly chilled. Scatter the shoestring potatoes over the top just before serving, or fold them in at the last moment so they stay crisp.

Chef's tips

• Keep the poaching liquid: strain it and use it as the base for soup or risotto.
• Shred the chicken while it is still warm; the fibres separate more cleanly and stay long.
• Add the shoestring potatoes after chilling, since the dressing softens them quickly.

Storage

Keep covered in the refrigerator for up to 2 days, without the shoestring potatoes. Add them just before serving. Do not freeze.