Ensalada de gallina (Venezuelan chicken salad)
The creamy Venezuelan Christmas salad of shredded chicken, potato, carrot, peas and apple in mayonnaise, served with hallacas and pan de jamón.
- 55 min25 prep · 30 cook
- MediumDifficulty
- 420 kcalper serving
Ingredients
- Chicken breasts2
- Onion1
- Potatoes700 g
- Carrots2
- Peas100 g
- Green apple1
- Mayonnaise200 g
- Mustard1 tsp
- Saltto taste
- Black pepperto taste
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Steps
- 1
Simmer the chicken with the halved onion and salt in water to cover until cooked through.
- 2
Meanwhile, peel and dice the potatoes and carrots and boil them in salted water until tender, adding the peas for the last 3 minutes.
- 3
Drain the vegetables and let them cool completely.
- 4
Shred the chicken finely with two forks once it is cool enough to handle.
- 5
Peel and dice the apple, then mix everything with the mayonnaise, mustard, salt and pepper.
- 6
Chill before serving so the flavours settle.
Tips and questions
- Why is it called “gallina” if it uses chicken?
- Traditionally it was made with boiling hen; today most Venezuelan families use chicken breast or a whole chicken.
- How long does it keep?
- Up to 3 days in a covered container in the fridge; it does not freeze well because of the mayonnaise.
- Why must the vegetables cool before mixing?
- Warm vegetables can split the mayonnaise and make the salad oily.
Enjoy your meal!
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