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Ensalada de gallina
Ensalada de gallina: Venezuelan Christmas chicken salad with potato, carrot and apple
Ensalada de gallina is the creamy salad that sits on every Venezuelan plato navideño, next to hallaca, pan de jamón and dulce de lechosa: poached chicken shredded with diced potato, carrot, peas and crisp apple, bound with mayonnaise and a squeeze of lime. It is made the day before and served cold. Because it combines chicken and mayonnaise, keep it in the fridge and don't leave it out for more than 2 hours. The common mistake is overcooking the potatoes until they turn to mash when dressed. Chef's tip: cook them only until a knife just goes in, and cool them fully before adding the mayonnaise.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 1 bay leaf
- ½ onion
- 1 ½ lb waxy potatoespeeled, 1.5 cm dice
- 2 carrots1 cm dice
- 5 ½ oz frozen peas
- 1 green applediced
- 7 oz mayonnaise
- 1 tsp mustard
- 1 tbsp lime juice
- 1 ½ tsp salt
- ½ tsp black pepper
- ⅓ oz flat-leaf parsley (optional)chopped
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Method
0/4 doneStep 1: Put 1 ¾ lb bone-in chicken breasts or thighs, 1 bay leaf and ½ onion in a pan, cover with water and simmer for 25–30 minutes, until the chicken reaches 165°F at the thickest part and the juices run clear. Cool, then shred finely, discarding skin and bones.
30 minStep 2: Boil 1 ½ lb waxy potatoes and 2 carrots in salted water for 8–10 minutes, until just tender; add 5 ½ oz frozen peas for the last 2 minutes. Drain and spread out to cool completely.
12 minStep 3: Mix 7 oz mayonnaise, 1 tsp mustard, 1 tbsp lime juice, 1 ½ tsp salt and ½ tsp black pepper.
2 minStep 4: Fold the chicken, vegetables and 1 green apple through the dressing gently. Cover and chill for at least 2 hours, then scatter with ⅓ oz flat-leaf parsley. Keep in the fridge and eat within 2 days.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 24 g
- Carbs
- 22 g
- Fat
- 22 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ensalada de gallina take?
- About 70 minutes in total: 30 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of waxy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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