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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.