Ensalada de Gallina (Venezuelan Chicken Potato Salad)

Ensalada de Gallina (Venezuelan Chicken Potato Salad)

Ensalada de Gallina (Venezuelan Chicken Potato Salad) reigns supreme as one of the best dishes in Venezuelan homes every December. This cold salad features chicken, potatoes, carrots, peas, apples, and a creamy homemade dressing—a crowd-pleaser and perfect for any occasion.

5 from 11 votes

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Course: Salads

Cuisine: Venezuelan

Keyword: chicken, Ensalada, ensalada de gallina, holidays, salad

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: cups

Calories: 393kcal

Author: Juyali (ju-ja-lee)

Equipment

Medium saucepan. Large mixing bowl or pan. Small bowl. Rubber spatula.

Ingredients

Dressing Ingredients (the Creamy Sauce):

2 Cups Mayonnaise see notes
2 tablespoons Dijon Mustard: Yellow Mustard is a suitable substitute.
2 tablespoons White Vinegar: Traditional in this salad but lemon or lime juice are suitable substitutes.
1 tablespoon Worcestershire Sauce
1 tablespoon Olive Oil
1 teaspoon White Sugar: optional but highly recommended for a light touch of sweetness.
1/2 teaspoon Kosher Salt
Black Pepper to taste optional

Salad Ingredients:

2 Chicken Breasts Boneless and skinless
1/2 Red Onion
2 Garlic Cloves
2 Bay Leaves
1 Chicken Bouillon cube
1 teaspoon Salt
1/2 teaspoon Ground Black Pepper
4 cups Potatoes Yellow, Yukon Gold, or russet potatoes work well
2 cups Fresh Carrots peeled and diced
1 cup Green Peas
1 cup Green Apple

Instructions

Step 1: Prep the chicken.
Slice each chicken breast lengthwise (as in butterfly) to reduce the cooking time and add more flavor.
Step 2: Cook and shred the chicken.
In a saucepan, combine the chicken, garlic, onion, bay leaves, bouillon cube, salt, pepper, and water to cover (about 1 inch above the ingredients).
Bring to a boil, reduce to medium heat, and simmer for 15 minutes. Remove the chicken and let it cool slightly for about 5 minutes, then shred it with a fork.
Reserve the chicken broth to cook the vegetables for maximum flavor.

Step 3: Perfectly Cooked Vegetables.

Add the potatoes and carrots to the reserved chicken broth and boil. When it starts to boil, cook for about 6 minutes, then add the frozen peas. Wait 2 more minutes, then check if potatoes and carrots are tender.
Avoid overcooking, as the veggies should remain slightly firm. Drain and set aside to cool completely. Save the flavorful chicken broth for other recipes.

Step 4: Make the dressing.

While the veggies cool down. In a separate small bowl, mix mayonnaise, mustard,
white vinegar, Worcestershire Sauce, olive oil, sugar, salt, and pepper (if using). Mix well.

Step 5: Combine and chill.

Dice the apple into small cubes (about 1/2 inch / 1 cm). Combine shredded chicken, potatoes, carrots, peas, and apples in a large bowl or pan. Pour in the Mayonnaise mixture and mix gently with a rubber spatula until everything is well coated.
Cover and refrigerate for at least 2 hours or overnight for a richer flavor.

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Notes

Leftover shredded chicken or rotisserie chicken are suitable substitutes.

Real mayonnaise is critical for the best flavor in an authentic Venezuelan recipe. But for a lighter dressing, try Greek yogurt, sour cream, or a combination with Mayo. You may need to add a little bit of salt. Since yogurt is more acidic, you may start low on the white vinegar and increase the quantity based on your preference.

Dijon Mustard can be substituted with Yellow Mustard in a pinch.

Frozen peas are best for their color and texture. The traditional Venezuelan recipe uses canned Peas (Guisantes Verdes enlatados), but frozen peas are highly recommended.

Herbs (optional): As with any traditional recipe, families add their own touch. Top with fresh herbs such as fresh cilantro or even diced green onions.

Grocery Store Shortcut: Pre-chopped frozen vegetables can save you precious prep time. For a traditional salad version, choose frozen mixed vegetables without corn or green beans, as traditional Ensalada de Gallina Venezolana does not have either.

For the best flavor, chill the salad in the refrigerator for at least two hours before serving or even overnight. This allows the ingredients to meld and enhances the overall taste.

Other Venezuelan holiday recipes you might enjoy: Pan de Jamon (Ham Bread) and Ponche Crema (Eggnog-like creamy beverage).

Nutrition