Ensalada de Gallina (Venezuelan Chicken Salad)

🛒 Ingredients

• Chicken breast, cooked, shredded 500 g · 825 kcal
• Potatoes, boiled, diced 400 g · 348 kcal
• Carrots, boiled, diced 200 g · 70 kcal
• Green peas, frozen or canned (drained) 150 g · 122 kcal
• Mayonnaise 200 g · 1360 kcal
• Red onion, finely diced (optional) 50 g · 20 kcal
• Fresh cilantro or parsley, chopped, for garnish (optional) 10 g · 2 kcal

👨‍🍳 Instructions

1. Boil chicken breast until fully cooked, then let it cool slightly. Once cool enough to handle, shred the chicken finely using two forks or your hands.
2. Boil potatoes and carrots separately until tender, then drain and let them cool. Once cooled, dice them into small, uniform cubes.
3. In a large mixing bowl, combine the shredded chicken, diced potatoes, diced carrots, and green peas. If using, add the finely diced red onion.
4. Add the mayonnaise to the mixture and stir gently until all ingredients are evenly coated. Season with salt and pepper to taste.
5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with fresh cilantro or parsley if desired.