Similar to Maionese, or Brazilian Potato Salad, this is another favorite dish of mine from Brazil, my husband's home country. My favorite version was served to me 10 years ago at an authentic Brazilian restaurant in Southboro, Massachusetts called Ipanema. I rushed home and came up with this and I think its pretty darn close! This is a newly adopted recipe. I will be trying it soon. :)

Ingredients

8 serv.

boneless skinless chicken breasts↗2 lbs
poached, cooled and pulled into small shreds, not cubed
frozen peas↗1 cup
defrosted
frozen corn kernels↗1 cup
defrosted
carrot↗1 cup
cooked, cooled and diced (frozen is OK, too)
apple↗1
peeled, cored and diced small (Gala or Fuji)
mayonnaise↗1 cup
seedless raisin↗1⁄2 cup
sliced stuffed green olive1⁄2 cup
shoestring potatoes↗2 cups
salt and pepper
(sometimes I use Lawry's salt)

Step-by-step instructions

1
Toss chicken, vegetables, apple, raisins and olives in serving bowl.
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
Garnish with green olives and a few shoestring potatoes scattered on top.
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.

Source: food.com

Original recipe ↗

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