Brazilian Style Chicken Salad

Place the chicken fillets in a deep saucepot, add enough water to cover them, and boil for approximately 15-20 minutes until the chicken is completely tender. Remove the boiled chicken from the heat and let it rest at room temperature, then shred it into thin strips or pull it apart into pieces.

Peel the carrots and grate them using the coarse side of the grater. Remove the pits from the green olives and chop them into rings or small cubes.

Peel the apple, remove the core, and cut it into very small cubes to match the chicken. Do not let it sit during the preparation stage so that it does not turn brown.

In a deep mixing bowl, combine the boiled peas, corn, grated carrots, chopped green olives, apple cubes, and finely chopped parsley.

In a separate bowl, whisk the strained yogurt until it reaches a smooth consistency. At this stage, add lightly crushed pink peppercorns and a few drops of fresh lime juice to deepen the flavor, and mix the sauce homogeneously.

Add the shredded chicken and the special yogurt sauce you prepared to the vegetable mixture. Mix gently and homogeneously so that all ingredients are well blended with the sauce.

Let the prepared salad rest in the refrigerator for at least 20 minutes to allow the flavors to meld, and then serve cold.