Salpicão — Creamy Shredded Chicken Breast Salad with Carrot

Ingredients

• 12 oz Chicken Breast
• 1 Carrot, grated
• ½ cup corn kernels
• ⅓ cup raisins
• 1 apple, diced
• ½ cup mayonnaise
• 3 tbsp plain yogurt or table cream
• 1 lime, juiced
• 1 cup shoestring potato sticks
• Salt, pepper, and chopped parsley

Method

1. Poach the Chicken Breast in simmering salted water until it reaches 165°F, 12–15 minutes. Cool in the liquid if you have time — it pays you back in juiciness — then shred finely.
2. Whisk the mayonnaise, yogurt, lime juice, salt, and pepper into a loose dressing.
3. Fold together the Chicken Breast, Carrot, corn, raisins, and apple with the dressing until everything is lightly coated, not drowned.
4. Chill at least 20 minutes; salpicão is a cold-salad patriot.
5. Just before serving, fold in half the potato sticks and crown with the rest and the parsley — crunch is the whole argument.