Recipe of Venezuelan chicken salad.
Traditional Venezuelan salad at Christmas. Today I will teach you how to prepare this Venezuelan delicacy!
3
Servings
35 min
Cooking
Easy
Salads
Ingredients
- 360 g brisket
- 350 g carrot
- 350 g potato
- Small can of peas
- Apple (optional)
- Dressing
- 7 tbsp mayonnaise
- 1 1/2 tsp mustard
- 1-2 tbsp olive oil
- Sal
- Pimienta
- 1 touch vinegar
- 1 little grated onion
- To cook the brisket
- 1 piece of red or green paprika
- Coriander
- 1 piece Onion
- 1 piece Leek.
Join me and let's see how to make Venezuelan chicken salad.
Instructions:
- 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!
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