Salpicão de Frango

Place the chicken breast in a pot, cover with water, season with salt, and cook covered over medium heat for 20 minutes, until fully cooked through. Remove the breast, let it cool for 20 minutes, and shred into strands.

Grate the carrots, drain the liquid from the corn and peas, and rinse and pat dry the raisins.

For the pink sauce, whisk together the mayonnaise, cream, ketchup, olive oil, and mustard; season with salt and black pepper to taste.

In a large bowl, combine the chicken, carrots, corn, peas, and raisins. Add the pink sauce and gently toss to combine. Cover the bowl and chill the salad in the refrigerator for 60 minutes.

Cut the potatoes into thin matchsticks, rinse in cold water, and pat thoroughly dry with a towel. Heat oil for frying to 170–180 °C and fry the potatoes in small batches until golden and crisp. Transfer to a paper towel and season with salt.

Before serving, arrange the salpicão de frango on a platter and generously top with the crispy potato matchsticks.