First, start by seasoning the chicken with salt, pepper and granulated garlic.
Cook the chicken either in a traditional pressure cooker, an instant pot or on the stove top until the breast meat is easily shredded with 2 forks. Saute the chicken on both sides to brown before pressure cooking.
Shred the chicken and set it aside to cool.
Add milk, the garlic clove, salt and parsley to a blender. Start blending on low speed but leave the fill cap off of the top of the blender so you can pour in the oil as the mayonnaise is blending. Pour the oil in slowly so you can watch the consistency of the mayonnaise. Once it has thickened, you may stop blending.
Finely dice the bell pepper, ham and cheese.
Add the shredded chicken, peas, carrots, corn, peppers, ham, cheese and raisins to a bowl. Mix to combine the ingredients.
Add the homemade mayonnaise to the salpicao about 1/4 cup at a time while mixing. Add as much as you’d like until you achieve the consistency that is right for you.
Taste test for salt and add more according to taste.
Cover and refrigerator for at least 2 hours or overnight.
Finally, top with Batata Palha (potato sticks) before serving and enjoy.