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Hawaiian Chicken Velvet Salad

Ingredients
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 50 Milliliter
  Condensed cream of chicken soup 1 Can (10 oz) (284 Milliliters)
  Cream cheese 4 Ounce, softened (125 Grams)
  Lemon juice 30 Milliliter
  Ground ginger 1 Dash
  Diced cooked chicken 250 Milliliter
  Drained pineapple tidbits 125 Milliliter
  Chopped celery 50 Milliliter
  Chopped green pepper 50 Milliliter
  Crisp salad greens 1 Cup (16 tbs)
  Toasted slivered almonds 6
Directions

Sprinkle gelatin on cold water to soften.
Place over low heat; stir until gelatin is dissolved.
Remove from heat.
Gradually blend soup into cream cheese.
Stir in gelatin, lemon juice and ginger.
Add chicken, pineapple, celery and green pepper.
Pour into 1 L (1 quart) mold; chill until firm.
Unmold; serve on crisp salad greens; garnish with toasted almonds.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Chicken

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