Salpicão de Frango

The more I read the recipe the less unusual it seems when I think back to church potlucks we used to attend. Someone would invariably bring that chic salad that even sounded high faluttin'...the Waldorf Salad. You just knew this is what the wealthy diners at the famous Waldorf Astoria sat down to in that posh room with the low lights and white linen-draped tables.
So this Brazilian fare is not a far stretch to me plus it has some other interesting ingredients. Chicken and mayo. That's classic. In fact, the only thing odd to me is the shoestring potatoes which, for some reason, I never have associated with Brazil. (Not that I've ever been.) But I'm willing to give this a go in the near future.

Salpicão de Frango
1 whole chicken breast, boneless and skinless, poached, cooled and shredded
2 medium carrots, peeled and grated
1/2 cup fresh or frozen corn kernels, cooked and cooled
1/2 cup fresh or frozen peas, cooked and cooled
2 small green apples (Granny Smith or similar) cored, peeled an cubed
1/3 cup seedless raisins or sultanas
2 springs fresh Italian parsley, finely chopped
1 small red onion, finely chopped
1 1/2 cup good-quality commercial or homemade mayonnaise
1/2 cup creme fraiche or sour cream
1 standard package shoestring potatoes

In a large mixing bowl, combine the chicken, grated carrot, corn, peas, apples, raisins, parsley and red onion. Stir well with wooden spoon to combine. Add 1/2 of the package of shoestring potatoes, and stir again. Add the mayonnaise and creme fraiche or sour cream, and stir until all ingredients are combined and coated with dressing. Taste for seasoning and and add salt and pepper to taste (remember that the shoestring potatoes and already salted, so be careful not to over salt).

Put into a large serving bowl, or onto a serving platter, and sprinkle the remaining 1/2 package of shoestring potatoes over the top.