Salpicao de Frango (Brazilian Chicken Salad)

• 1 pound coarsely shredded cooked chicken

• 1 (8 ounce) can whole kernel corn, drained

• 1 cup pitted green olives, chopped

• ¾ cup golden raisins

• 2 carrots, grated

• 1 stalk celery, finely chopped

• ¼ green apple, finely chopped

• 4 tablespoons heavy cream

• 1 tablespoon Dijon mustard

• 1 pinch white sugar

• salt and freshly ground black pepper to taste

• 2 tablespoons chopped fresh parsley, or to taste

Garnish (optional):

• 2 large lettuce leaves

• 4 sprigs watercress

• 2 cups shoestring potato sticks