Bacon Chicken Salad (Salpicão Style)

Cook and shred the chicken. Set aside once cool.

Cook the bacon until very crispy. Drain well and chop roughly.

In a large bowl, combine the shredded chicken, corn, diced ham, shredded carrots, chopped hearts of palm, raisins, and chopped green olives.

Gently fold in the mayonnaise and heavy cream until everything is well combined and creamy.

Cover and refrigerate the salad for at least 2 hours to allow the flavors to meld.

Just before serving, gently mix in most of the crispy bacon and top the salad with the remaining bacon and plenty of shoestring potato sticks.