Ensalada de Gallina
The ultimate comfort food, Ensalada de Gallina is a creamy and flavorful Venezuelan Chicken Salad that brings together tender chicken and fresh vegetables. Perfect for gatherings or a light meal, this salad is both satisfying and easy to make. Serve it chilled for a refreshing treat tonight!
Equipment
- Large Pot
- Cutting Board
- Chef's Knife
- Mixing Bowl
Ingredients
- 600 g Large Potatoes Diced
- 200 g Large Carrots Diced
- 1 small White Onion Finely chopped
- 450 g Chicken Breast Cooked and shredded
- 170 g Peas
- 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 to 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 salad chilled as a delicious side dish or light meal.
Notes
- Tip 1: To store leftovers, place the salad in an airtight container and refrigerate it. It’s best enjoyed within three days.
- Tip 2: Freezing is not recommended as it can alter the texture of the vegetables and dressing.
- Tip 3: Feel free to experiment with ingredients! Adding diced bell peppers or sweet corn can bring additional flavor and color.
- Tip 4: This salad is perfect for potlucks and picnics, as it holds up well and remains delicious even after a few hours at room temperature.
- Tip 5: For a festive touch, garnish with chopped parsley or cilantro before serving, making it visually appealing.