Ensalada de Gallina Venezolana




In a large saucepan place the hen breast, water, salt, and the onion. Boil and cook for ½ hour.

Remove from the fire and let it cool down (to room temperature) before opening. Take the chicken out and let it cool, set aside.

In another saucepan put the 8 cups of chopped potatoes with water and salt. Cook for 10 to 20 minutes, until are soft but firm.

Remove the potatoes with a slotted spoon and let it cool, set aside.

In the same saucepan, put the carrot. Cook for 15 minutes; drain off the water and set aside.

Shred the meat in very small pieces with your hands (very small) (or with the help of 2 forks).

In a big bowl and with a wooden scoop mix the chicken, the potatoes, the carrots, 1 cup of green peas, apples and raisins

Prepare the vinaigrette mixing in a bowl the vinegar, the mustard, the sugar, the salt and black pepper.

Add the vinaigrette to the bowl with the hen and the cooked veggies. 

Mix slowly with the wooden spoon. Add the mayonnaise.  Mix slowly until everything is well coated  with the vinaigrette.

Put the salad in a serving bowl.  Even the salad, to make flat the top.

Decorate the salad with some parsley and green peas (we ommited this).

Some people put in the refrigerator for couples hours and serve it cold (really neccesary),

This salad is a tradition in Venezuela for the holidays, served like a part of the christmas dish with Hallacas, Bollos and Pan de Jamón (see picture above).

Many families add boiled eggs or olives.