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A Venezuelan chicken salad made with diced potatoes and carrots, shredded chicken, peas, and mayonnaise dressing, by enrilemoine.
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4.83 from 35 votes

Venezuelan Chicken Salad Recipe

The salad of every Venezuelan celebration: shredded chicken, potatoes, carrots, peas, and green apple in a mayo dressing with a touch of sweetness. Ready in an hour and 15 minutes.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Salads, Side Dish
Cuisine: Venezuelan
Diet: Gluten Free
Keyword: how to make Venezuelan chicken salad, how to make Venezuelan Christmas salad, how to make Venezuelan ensalada de gallina, Venezuelan chicken and potato salad, Venezuelan chicken salad recipe, Venezuelan Chicken Salad Recipe a Christmas Classic, Venezuelan chicken salad with green apple, Venezuelan Christmas chicken salad, Venezuelan Christmas salad recipe, Venezuelan ensalada de gallina recipe, Venezuelan holiday chicken salad
Servings: 12
Calories: 409kcal
Author: Enri

Ingredients

For the salad

  • 4 cups peeled and diced potatoes 600 g
  • 2 cups diced carrots 260 g
  • 2 cups frozen peas (3 tablespoons reserved for garnish) 270 g
  • 2 cups peeled and diced green apple 250 g
  • 4 cups cooked and finely shredded hen or chicken breasts (about 2 chicken breasts) 560 g
  • 1 ¼ teaspoons salt (for steaming the vegetables) 7 g

For the dressing

  • 2 cups mayonnaise 440 g
  • 2 tablespoons onion very finely chopped in brunoise 20 g
  • 2 tablespoons Dijon mustard 30 g
  • 2 teaspoons brown sugar 9 g
  • 2 teaspoons Worcestershire sauce 10 ml

Instructions

  • In a steamer, cook the potatoes with a little salt until tender but firm, so they don’t fall apart. Set aside.
  • In the same steamer, cook the carrots with a little salt until cooked but firm. Set aside.
  • In the same steamer, cook the peas with a little salt until tender but firm. Set aside.
  • Stop the cooking with a splash of cold water, drain the vegetables very well, and let them cool completely.
  • In a large salad bowl, combine the potatoes, carrots, peas, apple, and chicken.
  • In a separate bowl, mix the mayonnaise, onion, Dijon mustard, brown sugar, and Worcestershire sauce by hand until creamy.
  • Add the dressing to the salad and fold gently so the vegetables keep their shape. Garnish with the reserved peas.

Video

Notes

  1. Nutritional values are approximate and were calculated automatically with WordPress Recipe Maker. They may vary depending on the specific ingredients and brands you use.
  2. This recipe is naturally gluten-free. Check that your Worcestershire sauce is too.
  3. For a lighter version, use half mayonnaise and half Greek yogurt.
  4. You can make the dressing ahead and keep it in the fridge in an airtight container.
  5. Always use Dijon mustard. No substitutes here.
  6. Depending on your brand of mayonnaise, you may need a pinch of salt in the dressing.
  7. Get ahead by cooking the vegetables and chicken the day before and assembling the salad the day you serve it.
  8. Keeps up to 3 days in the fridge. Do not freeze.

Nutrition

Calories: 409kcal | Carbohydrates: 22g | Protein: 14g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 598mg | Potassium: 652mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3803IU | Vitamin C: 27mg | Calcium: 32mg | Iron: 1mg