This chicken salad is an important part of what we call the traditional Venezuelan Christmas Dinner Plate. However, this plate is so versatile that can be eaten all year long: as a main dish, side dish, cracker topper, dip or filling inside buns or arepas (another delicious Venezuelan dish).

Instead of the typical white Christmas, in Australia we have a really-hot-melting one, so this salad is the perfect addition to our BBQ’s and Christmas lunch.

The literal translation for this recipe is actually “hen salad”, not chicken salad.  However, as time passed, chicken replaced hen in this traditional recipe.  Nevertheless, the name of the recipe retained its original denomination: ‘Ensalada de Gallina’ (Hen Salad).

This is my dad’s favourite recipe; he asks for it even as a Birthday present (I am pretty sure that is because my mum cooks THE BEST Chicken salad I’ve ever had in my life).

If you are concerned about calories, this is probably going to cause you a heart attack, but as I always say, MODERATION is the key. So enjoy it and don’t stress about it. If you can’t handle it, you can try to change ingredients like the Mayonnaise for yoghurt.


For the Salad

  • 1 Kg potatoes
  • ½ Kg carrots
  • 1 red apple (peeled)
  • 1-2 cup of Green Sweet peas
  • ¼ onion
  • 1 red bell pepper (to decorate)
  • Olive oil

For The Sauce

  • Mayonnaise (to taste)
  • 1 Tablespoons Mustard
  • ½ cup White Vinegar (approx.)
  • 1 Teaspoon Worcestershire Sauce (Optional)
  • Sal, pepper and sugar (to taste)
  • Olive oil (if needed)


  • In a large pot, add the chicken breast, and cover with enough water. Cook until the chicken is done with a little bit of salt and garlic paste.
  • Remove the chicken from the pot, drain and set aside to cool down. Shred the chicken breast when cooled and save.
  • Wash and peel the potatoes and the carrots, cut them into cubes and save them in different bowls.
  • Boil in separate pots the potatoes and the carrots with enough water and a little bit of salt. You want them to be done, but still firm so they don’t get mushy while making the salad. Don’t be shy and try them if needed.
  • Drain the potatoes and the carrots, add a little bit of olive oil and save them until cooled.
  • In a large bowl, mix the chicken, potatoes, carrots, red apple and a bit of shredded onion.
  • In a separate small bowl, combine white vinegar, Worcestershire Sauce, mustard, salt, pepper, sugar to taste and olive oil (if needed) and mix with the previous mixed ingredients.
  • Add the mayonnaise (to taste) and the sweet green peas to the chicken mixture. Stir carefully until all the ingredients are well incorporated.
  • Decorate with red peppers.
  • Refrigerate until ready to serve.

This recipe is a win win!! So try it and let me know with a comment how was it, you can even share a picture through my social media and tag me to see the results…

Bon Appetit!