The Venezuelan chicken salad is an emblematic dish of Creole cuisine, especially present on Christmas tables and family celebrations. This salad is characterized by its creamy texture and balanced flavor, combining the softness of shredded chicken with the sweetness of carrots and potatoes, and the fresh touch of peas. It is an easy recipe to prepare, ideal for sharing as a side dish or a light main course.
Its origin dates back to the influence of European salads adapted to local ingredients, becoming a classic that each family prepares with its personal touch. The versatility of this salad allows variations: some add apple for a sweet contrast, others incorporate grated onion for a spicy touch, or even use roasted chicken instead of boiled for a more intense flavor.
This recipe is perfect for those looking for a fresh, nutritious dish that can be prepared in advance, since flavors intensify upon resting. Also, it is an excellent option to take advantage of leftover chicken and vegetables. Go ahead and prepare it to surprise your family with a Venezuelan classic!
Cook
35 min
Servings
3
The first thing is to cook the brisket in a cauldron with water and with whatever they have to give it flavor, such as coriander, onion, paprika, leek, chives. Leave it on the fire until the brisket is cooked.
Then peel and cut the potato and carrot into squares, not too small, about 1 cm. Place them separately. If you are going to cut it for a while before cooking, then put it to soak in water for the waiting time so that it does not rust.
When the chicken is ready, take it out and strain the water, put the water back on the fire and when it boils add the potatoes, when it boils again count about 5 minutes and see if they are already soft but firm, without turning into puree
Then do the same with the carrot using the same broth as the chicken, to give it a good flavor.
Finally, shred the chicken, mix it with the potatoes and carrots and add the peas.
Then prepare the sauce separately, add all the ingredients little by little and try and mix well. When it is ready, add it to the salad and mix it carefully without destroying the carrots and potatoes
Finally, add the diced apple, to taste, in less quantity than the potatoes and carrots and set to cool. Ready to serve!
