Salpicao Salad Recipe

Salpicao Salad

Salpicao Salad Recipe

Yield: 1
Prep Time: 20 minutes
Cook Time: 1 minute
Total Time: 21 minutes

This is a simple chicken salad with a cream mustard dressing instead of mayo for a lighter flavor. Perfect for leftover chicken.


  • 1 pound cooked chicken, shredded
  • 1 can (8 oz.) Whole kernel corn, drained
  • 1 cup pitted green olives, chopped
  • ¾ cup of golden raisins
  • 2 carrots, grated
  • 1 stalk celery, finely chopped
  • ¼ green apple, finely chopped
  • 4 tablespoons heavy cream
  • 1 tablespoon Dijon mustard
  • 1 pinch of white sugar
  • salt and freshly ground black pepper to taste
  •  2 tablespoons minced fresh parsley, or to taste
  • 2 large lettuce leaves
  • 4 sprigs of watercress
  • 2 cups small potato sticks


  1. In a large mixing bowl, combine the chicken, corn, olives, raisins, carrots, celery, and apple.
  2. In a mug, combine the cream and mustard and season with sugar, salt, and pepper. Toss the salad with the dressing to combine. Season with salt and pepper, then top with parsley.
  3. Arrange the lettuce leaves and watercress on a platter and center the salad. Sprinkle a little string on top of the potato sticks and press them into the salad. Allow to cool before serving.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 308Total Fat 18gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 62mgSodium 649mgCarbohydrates 23gFiber 3gSugar 11gProtein 16g

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