Ensalada de Gallina
Venezuelan Chicken Salad
A classic Venezuelan chicken salad featuring tender shredded chicken, diced potatoes and carrots, sweet peas, and crisp apple, all bound together with creamy mayonnaise. Perfect as a side dish or light meal, especially during festive occasions.
🧂 Ingredients
- 1.5 kg (approx. 3.3 lbs) Whole chicken or hen(A whole chicken is preferred for richer flavor, but hen or chicken breasts/thighs can be used.)
- 4 medium Potatoes(Yukon Gold or red potatoes work well as they hold their shape when cooked.)
- 2 medium Carrots(Fresh carrots are recommended for sweetness and color.)
- 1 cup (approx. 150g) Frozen peas(Thawed.)
- 1 cup (approx. 240ml) Mayonnaise(Use a good quality, full-fat mayonnaise for the best flavor and texture.)
- 1 medium Apple(A crisp, slightly tart apple like Fuji, Gala, or Honeycrisp is ideal. Peel, core, and dice.)
- To taste Salt
- To taste Black pepper
👨🍳 Instructions
- 1
Cook the chicken: Place the whole chicken in a large pot and cover with water. Add a pinch of salt. Bring to a boil over medium-high heat (212°F / 100°C), then reduce heat to low, cover, and simmer gently for about 1 to 1.5 hours, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C). Carefully remove the chicken from the pot and let it cool slightly until it's easy to handle. Reserve about 1/2 cup of the cooking liquid if desired for extra moisture in the salad.
⏱️ 1 hour 30 minutes - 2
Prepare the vegetables: While the chicken is cooking, peel the potatoes and carrots. Cut them into uniform 1/2-inch (1.25 cm) cubes. Place the cubed potatoes and carrots in a separate pot, cover with cold water, add a pinch of salt, and bring to a boil over medium-high heat (212°F / 100°C). Reduce heat and simmer for about 15-20 minutes, or until fork-tender but not mushy. Drain well and let them cool completely.
⏱️ 30 minutes (includes cooling) - 3
Shred the chicken: Once the chicken is cool enough to handle, remove the skin and bones. Shred the meat into bite-sized pieces using two forks or your fingers. Discard skin and bones.
⏱️ 10 minutes - 4
Dice the apple: Peel, core, and dice the apple into small, uniform pieces, similar in size to the peas.
⏱️ 5 minutes - 5
Combine ingredients: In a large mixing bowl, gently combine the shredded chicken, cooled diced potatoes, cooled diced carrots, thawed peas, and diced apple. If using, add a tablespoon or two of the reserved chicken cooking liquid for extra moisture.
⏱️ 5 minutes - 6
Add mayonnaise and season: Add the mayonnaise to the bowl. Gently fold everything together until well combined, being careful not to mash the vegetables. Season generously with salt and freshly ground black pepper to taste. Adjust mayonnaise if needed.
⏱️ 5 minutes - 7
Chill before serving: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or preferably longer, to allow the flavors to meld. This salad is best served cold.
⏱️ Minimum 1 hour chilling
💡 Pro Tips
- ✓This salad is a traditional dish often served during Christmas celebrations in Venezuela.
- ✓The flavors deepen and improve significantly after chilling, making it ideal for preparing a day in advance.
- ✓For a creamier texture, you can add a little more mayonnaise or a spoonful of sour cream.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped celery for extra crunch.
- Incorporate cooked and diced beets for a vibrant color and earthy flavor.
- Some variations include a touch of mustard or a squeeze of lime juice for added zest.