Ensalada de Gallina – A Venezuelan Classic for the Holidays

Traditional Venezuelan Ensalada de Gallina, creamy chicken salad, garnished with peas.

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The Ensalada de Gallina is a cherished Venezuelan salad that takes center stage during the holidays, particularly on Christmas. This dish is similar to the well-known Russian salad but with some different ingredients and a distinctive Venezuelan twist. Although traditionally called “hen salad” (or “gallina”), this name is more of a historical formality. These days, most Venezuelan families opt for shredded chicken breast instead of hen. Chicken breast is softer, quicker to cook, and lends a delicate flavor to this classic dish.

So, what exactly is Ensalada de Gallina? It’s a hearty salad featuring tender shredded chicken breast, cubed potatoes, carrots, onions, peas, and a creamy dressing made with mayonnaise and mustard. If you’re a fan of hearty, creamy salads, you’ll love this traditional Venezuelan favorite. For a full Venezuelan meal, pair it with this Asado Negro or Pan de Jamón for a true holiday feast.

What ingredients do I need?

To make a truly flavorful Ensalada de Gallina, quality ingredients and the right cooking techniques make all the difference.

For the Chicken and Broth

The secret to Ensalada de Gallina lies in a rich, flavorful broth that seasons the chicken perfectly.

  • Chicken Breast (2 breasts) – The ideal choice for this dish, as it’s tender and quick to cook.
  • Fresh Herbs (Cilantro, Green Onion, Parsley) – Adds a fresh taste.
  • White Onion (1, halved) – Provides aromatic flavour to the broth.
  • Garlic (2-3 cloves)
  • Ají Dulce Peppers (3) – A mild, non-spicy Venezuelan pepper that brings a unique flavor. If unavailable, substitute with bell pepper.
  • Salt – Essential for seasoning the broth.
Chicken breast, onion, salt, coriander, aji dulce peppers, and garlic ingredients for Venezuelan Ensalada de Gallina.

For the Dressing

A simple yet flavorful dressing ties the salad together beautifully.

  • Mayonnaise – Creamy base of the dressing.
  • Mustard – Adds a tangy contrast.
  • Honey or Sugar – Optional, for a slight sweetness.
  • Vinegar – For a touch of acidity, optional.
  • Reserved Broth – Thin out the dressing for a smooth, creamy texture.

For the Salad

  • Potatoes – Use about twice as much as carrots by weight for perfect balance.
  • Carrots – Brings color and slight sweetness.
  • Green Peas – Fresh peas are ideal for a pop of freshness.
  • White Onion – Finely diced to add a gentle crunch.
  • Optional: Green Apple – A handful of diced apple gives a slight tartness that complements the creamy dressing.

Why you should try Ensalada de Gallina?

This salad is a versatile, crowd-pleaser with layers of flavor that can stand alone as a meal or complement a larger spread. Here’s why it’s a must-try:

  1. Creamy and satisfying: With its rich dressing and hearty mix of ingredients, Ensalada de Gallina is perfect as a main dish with bread or alongside roasted meats.
  2. Customizable: It’s easy to add your own twist – some people love adding diced apples for an unexpected hint of sweetness, or even a handful of chopped asparagus.
  3. Great for any occasion: While it’s a holiday tradition, this salad fits well in any casual gathering or potluck.
  4. Simple ingredients, bold flavors: The blend of fresh vegetables, chicken, and herbs in a savory dressing makes it unforgettable.

How to make Ensalada de Gallina?

Making this salad is a straightforward process that anyone can master. Here’s a breakdown of the steps:

Cook the Chicken: In a large pot, bring water to a boil. Add the chicken breasts, herbs, garlic, onion, and ají dulce. Simmer until the chicken is tender. Strain the broth and set aside a few tablespoons for the dressing. Shred the cooled chicken.

Boiling chicken breast with aromatic vegetables for Ensalada de Gallina.

Prepare the Vegetables: Boil the potatoes and carrots with their skins on to retain flavor. Once tender, peel and cube them, then let them cool completely.

Boiling carrots and potatoes for Ensalada de Gallina.

Make the Dressing: In a bowl, combine the mayonnaise, mustard, a touch of honey, and a few spoonfuls of the reserved broth. Add vinegar if you prefer a bit of tang. Mix well until smooth.

Assemble the Salad: In a large bowl, combine the shredded chicken, cubed potatoes, carrots, peas, and finely diced onion. Pour in the dressing and gently mix until everything is coated.

Serve: Ensalada de Gallina is best served chilled. Just before serving, adjust the seasoning with salt and pepper, and add the dressing to taste.

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Variations and Substitutions

Here are a few popular ways to adapt Ensalada de Gallina:

  1. Using Hen Instead of Chicken: For a more traditional approach, you can use hen instead of chicken breast. Keep in mind that hen meat is tougher, so cook for an additional hour until tender.
  2. Green Apple Addition: Add finely diced green apple for a hint of tartness and sweetness.
  3. Chopped Asparagus: Adding finely chopped asparagus gives an extra crunch.

Tips and Tricks

Here are a few tips to ensure your salad turns out just right:

  1. Boil vegetables with the skins On: Cooking potatoes and carrots in their skins helps preserve their texture and flavor.
  2. Add olive oil to the dressing: A dash of olive oil can give the dressing a smoother, richer texture.
  3. Wait to add the dressing: Potatoes can absorb dressing over time, so add it just before serving to keep the salad creamy.
  4. Chill before serving: The flavors blend together best when the salad has had time to chill, so plan to refrigerate for at least 30 minutes before serving.
Traditional Venezuelan Ensalada de Gallina, creamy chicken salad, garnished with peas.
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Venezuelan Ensalada de Gallina

Ensalada de Gallina is a creamy, comforting Venezuelan chicken salad traditionally enjoyed during the holiday season. This salad combines tender shredded chicken, cubed potatoes, carrots, green peas, and a flavorful dressing made with mayonnaise, mustard, a hint of honey, and a touch of chicken broth. The chicken is gently simmered with aromatic vegetables, creating a broth that adds depth to the dressing. Served chilled, this classic dish is perfect as a light main course or a versatile side.
Course Salads
Cuisine Venezuelan
Palabra clave chicken and potato salad, creamy chicken salad, Ensalada de Gallina, festive salad, holiday salad recipe, holiday side dishes, potato and chicken salad, traditional Venezuelan recipes, Venezuelan chicken salad, Venezuelan Christmas food
Prep Time 40 minutes
Cook Time 40 minutes
Servings 6
Calories 280kcal

Ingredients

To Cook the Chicken:

  • 1 lb. chicken breast (450 g)
  • 2-3 ají dulce peppers sweet, non-spicy, left whole
  • 1 medium onion cut in half
  • A handful of fresh cilantro whole
  • Salt to taste
  • Water enough to cover the chicken

For the Dressing:

  • 1 cup mayonnaise (240 g)
  • 2 tbsp mustard (30 g)
  • 1 tsp vinegar (5 ml), optional
  • 1 tsp honey (7 g)
  • 3-4 tbsp chicken broth from the cooked chicken
  • Salt and pepper to taste

For the Salad:

  • 2 cups potatoes (about 3 medium potatoes or 400 g), peeled and diced
  • 1 cup carrots (about 2 medium carrots or 150 g), peeled and diced
  • 1 small onion finely diced
  • 1 cup green peas (150 g), fresh or thawed if frozen

Instructions

Step 1: Cook the Chicken

  • Prepare the Chicken Broth: In a large pot, add the chicken breast, ají dulce peppers, onion halves, fresh cilantro, and salt. Pour enough water to cover the ingredients by at least an inch.
  • Cook the Chicken: Bring the water to a boil over medium-high heat, then reduce to a simmer. Let the chicken cook for about 20-25 minutes or until tender and easy to shred.
  • Shred the Chicken: Once cooked, remove the chicken breast and let it cool slightly before shredding it by hand or with forks. Set aside. Strain and reserve some of the chicken broth to use in the dressing.

Step 2: Cook the Vegetables

  • Boil the Potatoes and Carrots: In another pot, bring water to a boil and add the peeled and diced potatoes and carrots. Cook them for about 10-12 minutes, or until they’re fork-tender but not mushy.
  • Drain and Cool: Drain the vegetables and allow them to cool to room temperature before adding them to the salad.

Step 3: Prepare the Dressing

  • Mix the Ingredients: In a medium bowl, whisk together the mayonnaise, mustard, vinegar (if using), honey, and a few tablespoons of the reserved chicken broth. Adjust the consistency by adding more broth if you’d like a thinner dressing.
  • Season: Add salt and pepper to taste. The dressing should be creamy and tangy with a hint of sweetness from the honey.

Step 4: Assemble the Salad

  • Combine Ingredients: In a large mixing bowl, add the shredded chicken, cooked potatoes, cooked carrots, finely diced onion, and green peas.
  • Add Dressing: Pour the dressing over the ingredients and gently fold everything together until evenly coated. Taste and adjust seasoning if needed.
  • Chill and Serve: For best results, refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve chilled as a side dish or a light main course.

Notes

  • Boil Potatoes with Skin: For a firmer texture, you can boil the potatoes with the skin on and peel them afterward.
  • Add Dressing Just Before Serving: To prevent the potatoes from absorbing too much dressing and drying out, add the dressing shortly before serving.
  • Optional Add-ins: For a twist, add finely diced green apple or small pieces of asparagus for a pop of freshness and texture.

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