🎄 Ensalada de GALLINA VENEZOLANA Scannone (La Receta Original de Navidad) | Charo Fuentes

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Chickpeas provide protein and are budget-friendly.

Chop the onion in half and slice the leek lengthwise, keeping some green.

In a pot, place the cleaned chicken breast with the onion, leek, and salt, and bring to a boil for 30 minutes or until cooked.

Peel the carrots and cut them into small pieces, about one centimeter.

Place the carrot pieces in a pot with water and salt, and bring to a boil until softened, then drain and set aside.

Do the same with the potatoes: peel and cut into small pieces, place in another pot with water and salt until softened but firm, then drain and set aside.

Grate the onion and place the juice in a glass jar along with Worcestershire sauce, vinegar, oil, salt, pepper, sugar, and mustard. Seal and shake vigorously to mix, then set aside.

Once the chicken is cool, chop the meat diagonally into small pieces, checking for and removing any bones.

In a large bowl, combine the chopped chicken, potatoes, carrots, peas, and the dressing prepared earlier, and mix well.

Finally, add the mayonnaise and mix again.

Serve in a salad bowl and refrigerate for two hours. This salad is eaten cold.

If desired, decorate on top with chopped hard-boiled eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens