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5.0 from 3 votes

Ensalada de Pollo

A staple of the Venezuelan Christmas and New Year's table, ensalada de pollo (chicken salad) is also served at weddings, baptisms and communions.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 people
Calories: 537 kcal
Course: Salad
Cuisine: Venezuelan

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

    Cup of Yum
  1. In a steamer, cook the potatoes, peas and carrots until fork-tender.
  2. Let cool completely. Set aside.
  3. In a large salad bowl, combine the potatoes, carrots, half of the peas, onion, apple and chicken, salt and mix.
Sauce
  1. Place all the ingredients for the sauce in a blender, and mix until everything is combined and has a creamy consistency.
  2. Add the dressing to the salad and mix well.
  3. Garnish with the remaining peas, and serve.