Description
Venezuelan Potato Chicken Salad (Ensalada de Gallina) is a vibrant and comforting dish that captures the essence of celebration. Combining tender chicken, creamy Yukon Gold potatoes, and colorful vegetables, this salad offers a delightful flavor explosion in every bite. It’s easy to prepare and perfect for any occasion, from family gatherings to cozy weeknight dinners. Serve it chilled for a refreshing taste of Venezuela that will impress your friends and family alike.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups Yukon Gold potatoes, peeled and cubed
- 1 cup carrots, finely chopped
- 1 cup frozen green peas
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp salt
- 1 tsp pepper
- Juice of 1 lemon
Instructions
- 1. Cook the chicken in boiling salted water for 15-20 minutes until fully cooked. Let cool and shred.
- 2. Boil cubed potatoes in salted water until fork-tender (10-12 minutes). Drain and set aside.
- 3. Add finely chopped carrots and frozen peas to the potato pot for the last few minutes of cooking; drain together.
- 4. In a large bowl, combine shredded chicken, potatoes, carrots, peas, mayonnaise, mustard, salt, pepper, and lemon juice. Mix gently until well coated.
- 5. Refrigerate for at least one hour to allow flavors to meld before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Boiling
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 80mg