Ensalada de Gallina (Salata de Pui Venezuelană)
By Chef Venezuela (@chef_venezuela)
Ingredients
- 6 large potatoes (cooked and diced)
- 3 large carrots (cooked and diced)
- 800 grams or 2 full chicken breasts (skinless and boneless) (cooked and shredded)
- 2 garlic cloves
- ¼ onion
- 1 teaspoon salt
- ½ cup finely chopped white onion
- 1 cup green peas (cooked)
- 1 green apple (optional, diced)
- 2 large eggs (separate the yolks and the whites)
- 1 cup oil (use a neutral oil)
- ¼ cup mustard
- 1 garlic clove
- 3 tablespoons cider vinegar or white vinegar
- 3 tablespoons olive oil
- ¼ cup chicken broth
- Salt to taste
Directions
- 1The preparation of a perfect Venezuelan chicken salad starts with cooking the ingredients. Many people cook boiled potatoes and carrots, but I found a better option, although it requires some time. Wash the potatoes and carrots with plenty of water (use a brush or sponge if necessary). Dry them with a kitchen towel and wrap them in aluminum foil, without peeling them. Preheat the oven to 160 °C (320F) and cook for about 90 minutes. When you insert a knife or a toothpick, they should be tender. If you prefer to boil them instead to save time that is also perfectly fine.
- 2To cook the chicken breasts, place them in a medium pot and cover them completely with water, add the teaspoon of salt, two garlic cloves and the quarter of an onion. Bring to a boil and cook for 20-25 minutes.
- 3Remove the breasts from the pot and when they are cold, shred them with your hands or a fork. Reserve a quarter cup of chicken broth for the sauce.
- 4Remove the vegetables from the oven, wait for them to cool before unwrapping the foil, peel them and cut them into squares. This technique allows the potatoes and carrots to intensify their flavors by dehydration.
- 5To prepare the mayonnaise, place the two egg yolks in the blender and beat at maximum speed for 3 minutes, then add the egg whites one by one and continue beating.
- 6The secret of mayonnaise is to add the oil little by little so that it emulsifies. Uncover the blender and add the oil so slowly that it forms a thread when it falls. Continue beating for approximately five more minutes until it thickens. When the mayonnaise is white and thick, add the garlic, three tablespoons of olive oil, cider vinegar, mustard, salt and broth; stir for two more minutes and set aside, preferably in the refrigerator.
- 7If you prefer to use store-bought mamyonnaise, simply mix 1.5 to 2 cups of mayonnaise with the mustard, crushed garlic, 1 tbs of vinegar (or lemon juice), the chicken broth, and salt/pepper to taste.
- 8In a large salad or mixing bowl, add the shredded chicken, potatoes, carrots, onion, apple and half of the green peans. Stir until all ingredients are well incorporated. Finally, add the prepared mayonnaise and mix well.
- 9Refrigerate for at least one hour before serving. Add the remaining green peas right before serving. You can also add chopped cilantro or parsley to decorate (optional).