Ensalada de Gallina (Venezuelan Chicken Salad)

Name: Ensalada de Gallina (Venezuelan Chicken Salad)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 serving
Ingredients: 6 large potatoes; 3 large carrots; 800 grams or 2 full chicken breasts (skinless and boneless); 2 garlic cloves; ¼ onion; 1 teaspoon salt; ½ cup finely chopped white onion; 1 cup green peas; 1 green apple; 2 large eggs; 1 cup oil; ¼ cup mustard; 1 garlic clove; 3 tablespoons cider vinegar or white vinegar; 3 tablespoons olive oil; ¼ cup chicken broth; salt to taste

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5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings
8
Course
Side Dish, Main Course, Salad
Cuisine
South American, American, Venezuelan

Ensalada de Gallina (Venezuelan Chicken Salad)

Iris Warren

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Recipe for Venezuelan Ensalada de Gallina, this traditional holiday chicken salad is made with potatoes, carrots, chicken, peas onions, apples (optional), mayonnaise, mustard.

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Ingredients

Servings

6 large potatoes cooked and diced
3 large carrots cooked and diced
800 grams or 2 full chicken breasts (skinless and boneless) cooked and shredded
2 garlic cloves
¼ onion
1 teaspoon salt
½ cup finely chopped white onion
1 cup green peas cooked
1 green apple optional, diced

For the homemade mayonnaise*

2 large eggs separate the yolks and the whites
1 cup oil use a neutral oil
¼ cup mustard
1 garlic clove
3 tablespoons cider vinegar or white vinegar
3 tablespoons olive oil
¼ cup chicken broth
salt to taste

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Instructions

The preparation of a perfect Venezuelan chicken salad starts with cooking the ingredients. Many people cook boiled potatoes and carrots, but I found a better option, although it requires some time. Wash the potatoes and carrots with plenty of water (use a brush or sponge if necessary). Dry them with a kitchen towel and wrap them in aluminum foil, without peeling them. Preheat the oven to 160 °C (320F) and cook for about 90 minutes. When you insert a knife or a toothpick, they should be tender. If you prefer to boil them instead to save time that is also perfectly fine.
To cook the chicken breasts, place them in a medium pot and cover them completely with water, add the teaspoon of salt, two garlic cloves and the quarter of an onion. Bring to a boil and cook for 20-25 minutes.
Remove the breasts from the pot and when they are cold, shred them with your hands or a fork. Reserve a quarter cup of chicken broth for the sauce.
Remove the vegetables from the oven, wait for them to cool before unwrapping the foil, peel them and cut them into squares. This technique allows the potatoes and carrots to intensify their flavors by dehydration.
To prepare the mayonnaise, place the two egg yolks in the blender and beat at maximum speed for 3 minutes, then add the egg whites one by one and continue beating.
The secret of mayonnaise is to add the oil little by little so that it emulsifies. Uncover the blender and add the oil so slowly that it forms a thread when it falls. Continue beating for approximately five more minutes until it thickens. When the mayonnaise is white and thick, add the garlic, three tablespoons of olive oil, cider vinegar, mustard, salt and broth; stir for two more minutes and set aside, preferably in the refrigerator.
If you prefer to use store-bought mamyonnaise, simply mix 1.5 to 2 cups of mayonnaise with the mustard, crushed garlic, 1 tbs of vinegar (or lemon juice), the chicken broth, and salt/pepper to taste.
In a large salad or mixing bowl, add the shredded chicken, potatoes, carrots, onion, apple and half of the green peans. Stir until all ingredients are well incorporated. Finally, add the prepared mayonnaise and mix well.
Refrigerate for at least one hour before serving. Add the remaining green peas right before serving. You can also add chopped cilantro or parsley to decorate (optional).