Ensalada de Pollo
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 people
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Calories
537 kcal
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Course
Salad
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Cuisine
Venezuelan
Ensalada de Pollo
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A staple of the Venezuelan Christmas and New Year's table, ensalada de pollo (chicken salad) is also served at weddings, baptisms and communions.
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Ingredients
- 6 medium potatoes , peeled and diced
- 3 carrots , peeled and diced
- 7 oz peas , fresh or frozen
- 1 red onion , finely chopped
- 2 firm green apples , peeled and diced
- 1 chicken , cooked, boned, and very finely chopped
- salt
For the sauce
- ¾ cup mayonnaise
- 2 tablespoons strong mustard
- 1 clove garlic
- 2 teaspoons brown sugar
- 2 teaspoons Worcestershire sauce
- salt
Equipment
- steamer
- blender
Instructions
- In a steamer, cook the potatoes, peas and carrots until fork-tender.
- Let cool completely. Set aside.
- In a large salad bowl, combine the potatoes, carrots, half of the peas, onion, apple and chicken, salt and mix.
Sauce
- Place all the ingredients for the sauce in a blender, and mix until everything is combined and has a creamy consistency.
- Add the dressing to the salad and mix well.
- Garnish with the remaining peas, and serve.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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