Prepare the Chicken: Begin by cooking 1 kg of chicken breast. Season the chicken with salt and cook it thoroughly, either by boiling or baking. Once cooked, shred the chicken into small, bite-sized pieces. The chicken should be tender and easy to shred, and its flavor should be well-seasoned from the salt. Allow the shredded chicken to cool to room temperature before adding it to the salad.
Grate the Carrots: While the chicken is cooling, take 2 raw carrots and grate them finely. Grating the carrots will help distribute their sweetness and color evenly throughout the salad, giving it a nice texture and adding a burst of freshness. Set the grated carrots aside in a large mixing bowl.
Prepare the Vegetables and Add-ins: Open a can of corn and drain it well before adding it to the bowl with the grated carrots. Next, blanch or steam 100g of fresh peas until they are bright green and tender. Drain and let them cool before adding them to the mix. The peas provide a subtle sweetness and a pop of color to the salad. Add 200g of diced ham and 200g of diced mozzarella cheese for a savory, hearty flavor that balances the fresh vegetables. Slice 100g of green olives and add them to the mix for a tangy, briny contrast. Finally, stir in 50g of raisins for a touch of sweetness that complements the savory ingredients beautifully.
Prepare the Dressing: In a separate bowl, combine 400g of mayonnaise and half a carton of heavy cream. The combination of mayonnaise and cream creates a rich and smooth dressing that coats all the ingredients perfectly. Add 1 teaspoon of black pepper and 1 tablespoon of dried parsley to season the dressing. The black pepper adds a subtle heat, while the dried parsley enhances the herbal flavors. Slowly pour in 100ml of olive oil, whisking until the dressing is smooth and well-blended. The olive oil will help emulsify the cream and mayonnaise, giving the dressing a silky texture.
Combine the Salad: Pour the dressing over the shredded chicken, vegetables, and add-ins. Using a large spoon or spatula, gently mix all the ingredients together until everything is well-coated in the creamy dressing. Be careful not to mash the ingredients; the goal is to maintain the integrity of the chicken, cheese, and vegetables while ensuring an even distribution of the dressing.
Chill the Salad: Once everything is combined, cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour. Chilling the salad allows the flavors to meld together, creating a more flavorful and cohesive dish. The cool temperature also makes the salad more refreshing and perfect for serving on a hot day.
Serve: When ready to serve, give the salad one final stir. Spoon the creamy chicken salad into serving bowls or plates, and decorate the top with potato sticks. The potato sticks add a crunchy texture that contrasts with the creamy salad, providing an enjoyable bite. Serve immediately after adding the potato sticks for the best texture, as they can become soggy if left too long.
