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Ensalada Gallina- Venezuelan Chicken Salad

Ensalada de Gallina (Venezuelan Chicken Salad)

Chicken salad is such a great thing to pull out for gatherings. It’s versatile to serve with a lot of different things and who doesn’t love pulled chicken tossed around in a very creamy dressing.

This Ensalada Gallina is Venezuela’s version of chicken salad. It is similar to Spain’s ensalada rusa because of the starchy additions like potato and carrot. Yet still has its own very distinct flavor.

What sets Ensalada Gallina apart from other chicken salads and gives it that delicious bite? The grated onion. We can’t stress this enough, don’t skimp on them. They lend a distinct and special flavor to the salad. 

Let’s Talk About The Chicken in this Ensalada Gallina

If you have time, you can boil or roast chicken breast for the recipe. However we suggest going with the store bought rotisserie chicken, it’s just as good and saves you the time and cleanup.

Another thing that sets this Ensalada apart from other chicken salads is instead of chopping, we are finely shredding the chicken.

How to Serve 

You can set Ensalada Gallina out with crackers, or homemade crostini. BUT it is a natural pair with its Venezuelan counterpart- the Arepa.

Ensalada de gallina happens to be the star in two of my favorite arepas- La Reina Pepiada and La Sifrina. 

Ani

Sidenote: To Make a “Reina Pepiada” (the AAAA Queen) add this chicken salad to an arepa,

Additional Sidenote: To Make a “La Sifrina” (the snob) add the chicken salad, avocado and loads of gouda cheese. 

Ensalada de Gallina (Venezuelan Chicken Salad)

Recipe by Abuelas Cuban CounterCourse: Appetizers, EntreeCuisine: VenezuelanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 4 cups of shredded chicken (About 2 breasts)

  • ½ cup of carrots, peeled and chopped

  • ½ cup of potatoes, peeled and chopped 

  • ½ cup grated white onion

  • ¼ cup mustard 

  • ¾ cup of mayonnaise (we like Sir Kensignston and dukes)

  • 2 tablespoons of white vinegar

  • Juice of half a lime

  • ½ cup defrosted peas

  • Salt and freshly cracked pepper

Directions

  • Add the potatoes and onions to a pot covered with water. Turn heat on high, add salt and allow to boil for 10-12 minutes until they are just cooked through. Drain them and pat them dry. You don’t want them to be full of water or they will make the chicken salad soggy. 
  • While that cooks prepare the other ingredients. In a medium bowl, whisk together the mayo, mustard, salt and pepper.
  • Whisk in the lime juice and vinegar. Taste and adjust seasoning as needed. Add the chicken and peas. Toss until completely combined. 
  • Add the potatoes and carrots gently so they don’t fall apart. Allow it to sit in the fridge for at least 20 minutes so the flavors come together and it can be cold. 

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