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.
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
- 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.
- In a large mixing bowl, combine the cooked and shredded chicken breast, diced onion, cooked peas, and the cooled potatoes and carrots.
- In a separate bowl, prepare the dressing by mixing together the mayonnaise, mustard, sugar, vinegar, and salt until well combined.
- Pour the dressing over the salad ingredients in the mixing bowl and gently toss everything together until evenly coated.
- Once the salad is well mixed, cover the bowl and refrigerate it for at least 1 hour to allow the flavors to meld together.
- Before serving, give the salad a final toss to ensure the dressing is evenly distributed.
- Serve the chicken salad chilled as a delicious side dish or light meal.
Notes
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