Venezuelan
Gluten freeEnsalada de gallina
Christmas chicken salad
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.
- Prep
- 30 min
- Cook
- 40 min
- Difficulty
- Easy
- Serves
- 8
- Per serving
- 380 kcal
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
Shop this recipe on Amazon
Search Amazon for the rest
Fresh ingredients (8)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
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).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
Greek village salad
A true Greek salad has no lettuce: just ripe tomatoes, crunchy cucumber, sharp onion and olives, dressed with good olive oil and dried oregano, with a whole slab of feta on top. Salt the tomatoes first and they'll make their own dressing.
Greek
Pepper, beans and fruit salad
A big, bright salad of red, green and yellow peppers, boiled peanuts, sweet corn, grapes, apple and coconut, tossed in a sweet-sour passion fruit and mint dressing. It is very popular at big parties: it looks festive, keeps its crunch and is easy to double. Serve it on a bed of crisp lettuce.