Salpicão de Frango (Chicken Salad)

Ingredients

• 2 cups Cooked Chicken Breast, shredded
• 1/2 cup Carrots, grated
• 1/2 cup Peas, frozen
• 1/2 cup Corn, canned or frozen
• 1/2 cup Potato Sticks (shoestring)
• 1/2 cup Dairy-Free Mayonnaise
• 1 tbsp Lime Juice
• 2 tbsp Fresh Parsley, chopped
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 2 cups cooked chicken breast, shredded, the 1/2 cup grated carrots, the 1/2 cup peas (if frozen, no need to thaw), and the 1/2 cup corn.
2. 2In a separate small bowl, whisk together the 1/2 cup dairy-free mayonnaise, 1 tablespoon lime juice, 2 tablespoons fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
3. 3Pour the dressing mixture over the chicken and vegetables in the large bowl. Mix everything together gently but thoroughly until all ingredients are coated with the dressing.
4. 4Just before you are ready to serve, add the 1/2 cup potato sticks to the bowl. Gently fold them in, being careful not to crush them, so they stay crispy.
5. 5Cover the bowl and place it in the refrigerator to chill for at least 15 minutes. This allows the flavors to meld together.

Substitutions

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