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Chicken Salad Mold
1 1/2 T Gelatin, granulated
1/2 c Cold water
2 1/4 c Hot chicken broth
1 T Lemon juice
1 1/2 c Chicken, cooked, diced small
1/4 c Celery, chopped fine
2 T Black olives, chopped fine
2 T Green onions, chopped fine
2 T Pimientos (or Red Bell Pepper) chopped fine
10 T Mayonnaise, low-fat
Soak gelatin in cold water. Add very hot chicken broth and lemon juice; stir to dissolve. Cool and then chill in the refrigeraator until mixture is of the consistency of unbeaten egg whites. Carefully fold in all remaining ingredients except the mayonnaise. Turn into a 4-cup ring mold, a 7-1/2 by 3-3/4 by 2 in loaf pan, or five 6-oz individual molds. Cover with plastic wrap. Chill about three hours before unmolding. If molded in a loaf pan, unmold, cut in 5 slices about 1-1/2 in thick, and place 2 tsp mayonnaise on top of each serving. if molded in a 4-cup ring mold, unmold onto crisp lettuce and place a small bowl with mayonnaise in the center of the ring.
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