Heat 1 tablespoon of neutral vegetable oil in a medium pan over low heat. This will help to keep the chicken moist while grilling. Look for the oil to shimmer slightly; this indicates it’s ready.
Grill the chicken breast for about 6 to 7 minutes on each side. You want the outside to get a nice golden color, while the inside remains juicy. Once done, turn off the heat and let it cool slightly before shredding.
In a large bowl, combine the shredded chicken, green olives, yellow corn, grated carrots, raisins, and green apple. As you mix, the vibrant colors will begin to blend beautifully.
Add the mayonnaise to the bowl, and stir gently until everything is evenly coated. The creamy texture should envelop each ingredient, creating a cohesive salad.
Season the mixture with salt and freshly ground black pepper to taste. Adjust as needed; you want the flavors to pop without overwhelming the dish.
Fold in the chopped fresh parsley, which adds a fresh herbaceous note. It should be mixed lightly to keep the salad fluffy.
Prepare a platter by arranging the watercress and lettuce leaves. These will act as a beautiful base for the salad.
Scoop the chicken salad mixture into the center of the platter. Take your time; presentation matters!
Finally, top the salad with the crispy potato sticks or potato chips. This adds a delightful crunch and a fun touch to the dish.
Chill the salad in the refrigerator until it’s time to serve. This allows the flavors to meld together nicely.
