I had a really nice Christmas Eve with my husband's family this year. My husband actually attempted to make a Venezuelan chicken salad that came out absolutely delicious! I garnished it with carrot flowers inspired by the great idea I got from www.kitchen.com.
Anyway, here's how to make it. Try it, it's delicious!
What you will need (this was enough for 9 people at my house last night):
2 1/2 lbs. of potatoes, cut into 3/8"-1/2" cubes,
1 big carrot, cut in 3/8"-1/2" cubes,
3 large split chicken breasts with bones,
2 medium onions,
1 can (8.5 oz.) of peas,
1/2 of a yellow apple,
1/4 of a cup of vinegar,
1/2 cup of olive oil,
1 1/2 cups of mayonnaise,
salt and pepper to taste.
- Cut one of the onions into four pieces. Place the quartered onion and the chicken breasts in a pot with enough cold water to cover everything. Add salt and pepper to taste, and bring to a boil. Once the chicken is cooked through, take it out and let it cool. You can save the broth and boiled onion for a soup, or whatever.
- Bring a big pot of water to a strong boil, add a bit of salt and drop the cubed potatoes and carrots in. The key here is to boil the vegetables just enough so that they're edible, but still firm. About 7-8 minutes should do it. Test the potatoes periodically as they boil. As soon as they're ready, take them off the fire, drain the water using a strainer and pour cold water on them to arrest further cooking. It's really important that they stay firm, or they'll fall apart into mush in the salad!
- Pull and shred the chicken off the bones, and mix it lightly with the boiled potatoes and carrots, being careful not to mash the vegetables in the process. Add about 3/4 of the can of peas (the rest will be used for decoration later). Set aside.
- For the vinaigrette, liquify the other onion, the apple half, the oil and the vinegar at high speed, so it froths and emulsifies a little (a hand blender or food processor works great for this.) Blend in the mayo and add salt and pepper to taste.
- Pour the vinaigrette on the chicken/veggies mix, mixing it carefully with a wooden spoon. Once everything is thoroughly mixed, pack the salad lightly into a serving bowl and flatten the top. Sprinkle the remaining peas on top as a garnish. Refrigerate for a while. Serve cold.