Nothing says “Christmas” like a Venezuelan ensalada de gallina.
This dish has its origins in the most humble kitchens of the Venezuelan capital, and although its creation date is not exact, some say it dates back to the early 1940s.
A good ensalada de gallina must be firm so that when served with a ladle, it does not crumble and can be molded. Its preparation is very simple. It only requires potatoes, carrots, and chicken, although other variants respond to the taste of each family and, in some cases, to the gastronomic tradition of the region.