Venezuelan Ensalada de Gallina

This Venezuelan Ensalada de Gallina is the perfect addition to your holiday table since it is comforting, delicious, and filled with love, tradition, and flavor. Made with tender chicken, creamy potatoes, sweet carrots, and peas, all tossed in a rich, mayo-based dressing, it’s a comforting and satisfying salad that pairs beautifully with hallacas and pan de jamón. Whether it’s Christmas or any special gathering, this dish is sure to be a crowd favorite!

Oriana’s Thoughts On The Recipe

Every time I make this salad, I feel like I’m back in my mama’s kitchen. This Venezuelan Ensalada de Gallina is a comforting and delicious dish filled with love, tradition, and flavor! It’s one of those recipes that instantly brings people together. I love that this recipe has been passed down, adapted, and loved for generations, and now it’s a way for me to share my roots with my own family.

What Is Ensalada De Gallina?

Ensalada de Gallina is a traditional Venezuelan dish often served during holidays, especially at Christmas and New Year’s. It’s a creamy, flavorful chicken salad made with a mix of boiled chicken, vegetables (such as potatoes, carrots, and peas), and a rich mayonnaise-based dressing. It’s often served cold. The ingredients and the exact preparation may vary slightly depending on the region or family tradition, but it’s typically a hearty, comforting dish with a nice balance of textures and flavors.

Ensalada de Gallina literally translates to “Hen Salad” in Spanish, but it’s commonly made with chicken, not hen. The name has become a standard, even though chicken is the usual protein used.

It’s a must-have for Venezuelan holiday feasts, served alongside Hallacas, Pan de Jamón, and Pernil, a slow-roasted pork shoulder that takes center stage, or Asado Negro perfectly complemented by ensalada de gallina. For dessert, torta de Navidad, a rum-soaked fruitcake, provides a sweet finish. The meal is often rounded off with Venezuelan Ponche Crema, a creamy holiday drink, making for a festive and heartwarming spread that brings the whole family together.

This Ensalada de Gallina is a guaranteed crowd-pleaser, and you’ll find yourself reaching for seconds (and maybe even thirds!). Plus, it’s even better the next day!

And let me tell you a little secret: this salad only gets better with time. I always make extra because the flavors meld together beautifully overnight. It’s one of those dishes that tastes even better the next day.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For the Salad:

• Chicken Breasts: The main protein in this dish. Poaching them keeps them tender and juicy.
• Red Potatoes: They hold their shape well after cooking, making them perfect for salads.
• Carrots: Add sweetness and color to the dish.
• Peas: These bring a pop of freshness and vibrant green color. Note: You can use frozen or canned, while frozen has a more vibrant color; usually, canned are softer, so it’s totally up to you.
• Green Apple (Optional): Adds a subtle sweetness and crunch. Note: You can skip it if you prefer a more traditional flavor.

For the Dressing:

• Mayonnaise: The creamy base of the dressing. Note: I use eggless mayonnaise to keep it safe for my family.
• Apple Cider Vinegar: Adds a tangy brightness.
• Mustard: Enhances the depth of flavor. Note: You can use dijon or yellow.
• Onion: Grated or finely minced for a subtle savory kick. Note: You can also use shallots for a milder taste.
• Powdered Garlic: Adds warmth and complexity.
• Granulated Sugar: Balances the tangy and savory flavors.
• Worcestershire Sauce: A dash for umami goodness.
• Salt & Black Pepper: To taste.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Cook The Chicken

Place the chicken breasts in a wide pot and cover them with cold water, about an inch above the chicken. For added flavor, you can substitute water with chicken broth. Season the water with salt. Bring the pot to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cover the pot. Let the chicken simmer for 8 to 12 minutes or until the internal temperature reaches 160°F. Remove the chicken from the pot and allow it to rest for a couple of minutes. Let it cool completely, then transfer it to a cutting board and shred or dice it into pieces. Set aside.

Step 2 – Cook The Potatoes

Place the potatoes in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over medium heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 15 – 20 minutes, or until fork tender. Once the potatoes are fork tender, drain off all the water. Transfer the potatoes to a large bowl to cool.

Step 3 – Cook The Carrots And Peas

Fill the same pot with enough water to cover the carrots and bring it to a boil over medium-high heat. You can add a pinch of salt to the water for flavor, but it’s optional. Once the water is boiling, carefully add the diced carrots. Stir them gently to make sure they don’t stick together. Let the carrots boil for about 10 minutes. After 10 minutes, add 1 ¾ cup of frozen peas and continue cooking until the carrots are fork-tender but still slightly firm (not mushy), depending on the side of the carrots. This might take 10 – 15 more minutes. You can check their tenderness by piercing them with a fork. Once the carrots are cooked to your liking, drain them in a colander. Then, transfer the carrots and peas to the same bowl with the potatoes.

Step 4 – Make The Dressing

Place all the dressing ingredients in a blender and blend until smooth, about 1 – 2 minutes.

Step 5 – Mix Everything Together

Once the potatoes, carrots, and peas have cooled, add the shredded cooked chicken. Gently combine everything using a spatula or large spoon, folding the ingredients together rather than stirring vigorously. This method helps maintain the structure of the potatoes.

Gently mix in the dressing until it coats the potatoes/chicken mixture well. If using, add the diced apple and gently mix to combine.

Step 6 – Chill

Cover the ensalada de gallina and refrigerate for at least 2 hours. If you have time to make it ahead, it tastes even better on day two! Just before serving, garnish with the reserved peas, if desired.

Variations & Additions

• Add boiled eggs for extra protein.
• Swap the green apple for diced pineapple for a tropical twist.
• Garnish with parsley or a sprinkle of paprika for a festive touch.

Serving Suggestions

Serve chilled as a side dish at any celebration. It’s especially delicious when paired with hallacas, pan de jamón, and pernil or asado negro.

Storing and Freezing Instructions

Storing: Store leftovers in an airtight container in the fridge for up to a week.

Freezing: Not recommended due to the mayonnaise-based dressing.

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Recipe Card