Recipe - Salpicao De Galinha ( Brazilian Salad)

SALAD
2 Chicken breasts; skinned
3 cup Chicken stock (up to 4)
2 Carrots
1 Celery rib (up to 2)
One fourth pound Raisins
1 cn Corn kernels
One fourth pound Cooked green peas

DRESSING
1 cup Mayonnaise
One fourth cup Chicken stock

TOPPING
2 cup Straw potatoes

1. Cook chicken in stock.

2. Chill

3. Drain chicken, saving One fourth cup stock

4. Shred chicken

5. Shred carrots

6. Dice celery

7. Stir together the saved stock and mayo to make the dressing

8. Combine all the salad ingrdients but potatoes

9. Add dressing to the salad and stir to combine

10. Just before serving , sprinkle salad with the straw potatoes
~
Miriam Podcameni Posvolsky Rio de Janeiro, Brazil
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Posted to MCRecipe Digest V1 #844 by Leon & Miriam Posvolsky
miriamp@pobox.com on Oct 14, 1997