Grilled Chicken, Peach, and Arugula Salad

Ingredients

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• 1 pound coarsely shredded cooked chicken
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• 1 (8 ounce) can whole kernel corn, drained
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• 1 cup pitted green olives, chopped
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• ¾ cup golden raisins
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• 2 carrots, grated
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• 1 stalk celery, finely chopped
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• ¼ green apple, finely chopped
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• 4 tablespoons heavy cream
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• 1 tablespoon Dijon mustard
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• 1 pinch white sugar
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• salt and freshly ground black pepper to taste
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• 2 tablespoons chopped fresh parsley, or to taste
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• 2 large lettuce leaves
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• 4 sprigs watercress
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• 2 cups shoestring potato sticks
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Instructions

1. 1
   Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
2. 2
   Stir cream and mustard together in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
3. 3
   Arrange lettuce leaves and watercress on a platter and spoon chicken salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until ready to serve.