Hawaiian Chicken Velvet Salad
|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|
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.