Chicken salad

Ingredients

• 600 g (4 cups)peeled potatoes, diced
• about 250 g (2 cups)carrots, diced or sliced into rounds
• about 300 g (2 cups; reserve about 38 g, or ¼ cup, for garnish)fresh or frozen peas
• 30 ml (2 tablespoons)onion, very finely chopped
• about 250 g (2 cups)green apple, peeled and diced
• about 560 g (4 cups)cooked hen or chicken, finely shredded (about two chicken breasts)
• to tastesalt
• 480 ml (2 cups)mayonnaise
• ½ clovegarlic, peeled and finely chopped
• 30 ml (2 tablespoons)Dijon mustard
• 8 g (2 teaspoons)brown sugar
• 10 ml (2 teaspoons)Worcestershire sauce

Instructions

1. 1

   Steam the potatoes

   Steam the diced potatoes in a steamer with a little salt until tender but still firm enough to hold their shape. Set aside.

2. 2

   Steam the carrots

   Using the same steamer, cook the carrots with a little salt until cooked through but still firm. Set aside.

3. 3

   Cook the peas

   Steam the fresh or frozen peas in the same steamer with a little salt until tender but still firm. Set aside.

4. 4

   Combine the salad

   In a large salad bowl, combine the potatoes, carrots, peas, onion, apple and shredded chicken, then mix.

5. 5

   Blend the dressing

   Put all the dressing ingredients in a blender and blend until thoroughly combined and creamy.

6. 6

   Dress and garnish

   Add the mayonnaise dressing to the salad and mix well. Garnish with the reserved peas.

What is Venezuelan chicken salad?

Known as ensalada de gallina, this festive Venezuelan salad brings together shredded poultry, vegetables, apple and a mayonnaise-based dressing. It is commonly served at Christmas and New Year’s gatherings and also appears at family celebrations such as weddings and baptisms.

This version balances soft, mild vegetables with the fresh bite of green apple. Dijon mustard, garlic and Worcestershire sauce give the creamy dressing a savoury tang.

Nutrition and macros by portion

The nutrition label shows one serving as written: 372 calories, 13g protein, 14g carbs, 29g fat.

The potatoes, peas and apple contribute most of the carbohydrates, while mayonnaise supplies much of the fat. Chicken provides the main protein, with smaller amounts from the peas. Balance a serving with leafy salad or other fresh vegetables.

Cook each vegetable with care

Potatoes: steaming helps them cook without becoming waterlogged. Stop when a knife goes through easily but the cubes still hold together.

Carrots and peas: cook these separately in the same steamer, removing each when tender but firm. The method lets you control their doneness rather than risking a mushy mixed batch.

Keep the pieces intact

Cool the steamed ingredients before combining them with the apple and chicken. Warm vegetables can soften the apple and make the mayonnaise dressing loose.

Fold the ingredients together gently so the potatoes stay in cubes. Finely shredded chicken helps it spread evenly through the salad.

Blend a balanced dressing

Mayonnaise makes the salad creamy, while Dijon mustard and Worcestershire sauce add sharpness and savoury depth. A little brown sugar rounds out those flavours, and the half-clove of garlic keeps its presence restrained.

Blend until smooth and creamy, then mix it through the salad thoroughly. Add it once the ingredients have cooled so the dressing keeps its consistency.

Make-ahead timing

The potatoes, carrots and peas can be steamed ahead and chilled before you assemble the salad. Keep them covered in the fridge, and combine them with the apple and chicken closer to serving time for a fresher texture.

Reserve the peas for the garnish before adding the dressing. A scattering on top gives the finished bowl a clear hint of what is inside.

What to serve alongside it

Serve the salad chilled or cool as part of a festive spread. Its creamy texture works well alongside roast meats, bread or other crisp, fresh dishes.

For a simple plate, pair a serving with leafy greens or sliced vegetables. These add freshness without competing with the salad’s mild, savoury-sweet flavour.

Recipe notes & tips

• Cut the potatoes and carrots into evenly sized pieces so they cook at a similar rate.
• Steam each vegetable separately and check its texture before taking it out.
• Let the cooked vegetables cool before mixing them with the apple and dressing.
• Use a gentle folding motion to keep the potato cubes from breaking apart.
• Reserve the garnish peas before dressing the salad.
• Taste the blended dressing before adding it, then adjust the salt to taste.

Variations

• Use frozen peas: add them straight to the steamer and cook until tender but still firm.
• Choose hen: use cooked, finely shredded hen for the traditional poultry option named in the recipe.
• Make it tangier: add a little more Dijon mustard to the dressing, tasting as you go.
• Keep the apple crisp: dice it just before combining the salad.
• Use canned peas: drain them well and handle them gently when mixing so they do not break up.

Common mistakes to avoid

• Overcooking the potatoes: stop when tender but firm so the cubes do not collapse in the salad.
• Mixing while warm: cool the cooked ingredients first to help the dressing stay creamy.
• Breaking up the vegetables: fold gently rather than stirring vigorously.
• Adding all the peas to the bowl: reserve ¼ cup for the garnish before mixing.
• Using wet canned peas: drain them well so excess liquid does not thin the dressing.

How to store

Store the salad in a covered container in the refrigerator and eat within 3 days. Serve it cold; this mayonnaise-dressed salad is best not reheated.

Frequently asked questions