Ensalada de Gallina (Venezuelan Chicken Salad)
User Reviews
5
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
8
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Course
Side Dish, Main Course, Salad
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Cuisine
South American, American, Venezuelan
Ensalada de Gallina (Venezuelan Chicken Salad)
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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
- 6 potato cooked and diced, large
- 3 carrot cooked and diced, large
- 800 grams chicken breast cooked and shredded, or 2 full, skinless and boneless
- 2 garlic cloves
- ¼ onion
- 1 teaspoon salt
- ½ cup onion finely chopped; white onion
- 1 cup green peas cooked
- 1 green apple optional, diced
For the homemade mayonnaise*
- 2 egg separate the yolks and the whites, large
- 1 cup neutral cooking oil use a neutral oil, generic cooking 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
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).
Notes
- *If desired, you can use 1.5 to 2 cups of store-bought mayonnaise instead of preparing the homemade mayonnaise.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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