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Ensalada de Gallina: Venezuelan Chicken Salad

This Venezuelan chicken salad is super easy to make and incredibly versatile. Serve it as a side alongside hallacs, grilled meat or on its own as an appetizer or light lunch.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
2 hrs 5 mins
Servings: 6 serving
Course: Side Dish , Salad
Cuisine: Venezuelan

Ingredients

  • 600 g large potatoes diced
  • 200 g large carrots diced
  • 1 small white onion finely chopped (90 g or 1/2 cup)
  • 450 g chicken breast cooked and shredded
  • 170 g peas
For the dressing:
  • 450 g mayonnaise
  • 2 tbsp mustard
  • 1 tsp sugar
  • 2 tbsp vinegar
  • salt to taste

Instructions

    Cup of Yum
  1. Start by boiling the diced potatoes and carrots in a large pot of salted water until they are tender, but still firm, about 10-12 minutes. Drain them and let them cool completely.
  2. In a large mixing bowl, combine the cooked and shredded chicken breast, diced onion, cooked peas, and the cooled potatoes and carrots.
  3. In a separate bowl, prepare the dressing by mixing together the mayonnaise, mustard, sugar, vinegar, and salt until well combined.
  4. Pour the dressing over the salad ingredients in the mixing bowl and gently toss everything together until evenly coated.
  5. Once the salad is well mixed, cover the bowl and refrigerate it for at least 1 hour to allow the flavors to meld together.
  6. Before serving, give the salad a final toss to ensure the dressing is evenly distributed.
  7. Serve the chicken salad chilled as a delicious side dish or light meal.

Notes