Ensalada de Gallina: Venezuelan Chicken Salad

Ensalada de Gallina is a Venezuelan chicken salad made with shredded chicken and it’s a Venezuelan Christmas staple. The ingredients are humble, but when combined, they create a formidable dish that you can’t help but keep going back for. And as odd as it may sound, this chicken salad pairs wonderfully with hallacas, the Venezuelan Christmas tamales.

This recipe is a family tradition and not something you often find in restaurants—it’s a true homemade dish. It’s made with potatoes, carrots, onions, peas, shredded chicken, and a generous amount of sauce, combining mayonnaise, mustard, vinegar, salt, and a hint of sugar for flavor.

In my opinion, it pairs well with many dishes, and it’s not just versatile; it’s also perfect for packing into individual containers to enjoy on beach outings. It’s not about the frills or fancy presentation; it’s about the comfort and familiarity that this dish brings. It’s a taste of home, a reminder of family gatherings and shared meals. And that’s what makes it truly special.

Ensalada de Gallina: Venezuelan Chicken Salad

Janice Díaz Santana

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.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Waiting Time 1 hour hr

Total Time 2 hours hrs 5 minutes mins

Course Salad, Side Dish

Cuisine Venezuelan

Servings 6 serving

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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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Janice Díaz Santana

Chef and gourmet photographer with over a decade of experience. I've collaborated on numerous gastronomy blogs and books, and have conducted cooking classes in my home country, Venezuela. Cooking has always been a profound connection to my happiest memories and cultural heritage. In my family, expressing love often involved preparing delicious meals for our loved ones. While my initial career path led me to graduate as a computer engineer, I found myself drawn back to the world of art. Photography became my newfound passion, and I dedicated years to studying and honing my skills in this field. Today, as a trained chef, I've successfully merged my two greatest passions—photography and cooking. This harmonious blend is evident in each of my images and recipes.