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Chicken Buffet Molds

salad.queen's picture
Ingredients
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄2 Cup (8 tbs)
  Mayonnaise/Salad dressing 1 Cup (16 tbs)
  Diced cooked chicken/Canned chicken 1 1⁄2 Cup (24 tbs)
  Chopped unpared cucumber 1⁄2 Cup (8 tbs)
  Diced celery 1⁄3 Cup (5.33 tbs)
  Minced onion 3 Tablespoon
  Chopped green olives 3 Tablespoon
  Diced pimiento 1 Tablespoon
  Lemon juice 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Heavy cream 1 Cup (16 tbs), whipped
Directions

GETTING READY
1. In a large cup, pour 1/4 cup cold water and tip in the gelatin to soften.
2. Place the cup over hot water and allow the gelatin to melt naturally.

MAKING
3. When the gelatin has melted, blend the mayonnaise, lemon juice, cooked chicken, chopped cucumber, celery, minced onions, olives, pimiento and salt.
4. Whip the cream well and then fold it into the gelatin mix. Combine the mix well to get a blended mix.
5. Pour this mix into 8 individual molds or serving bowls.
6. Chill till firm

FINALIZING
7. Unmold just before serving

SERVING
8. Garnish the dish with pimiento and olive whirligigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Chilling
Interest: 
Holiday, Party, Healthy
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

Rate It

Your rating: None
4.23
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3021 Calories from Fat 2455

% Daily Value*

Total Fat 275 g423.6%

Saturated Fat 73.6 g368.2%

Trans Fat 0 g

Cholesterol 634.8 mg211.6%

Sodium 3048.7 mg127%

Total Carbohydrates 60 g20%

Dietary Fiber 3.4 g13.4%

Sugars 3.5 g

Protein 65 g129.9%

Vitamin A 93.2% Vitamin C 37.1%

Calcium 23.8% Iron 15.2%

*Based on a 2000 Calorie diet

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Chicken Buffet Molds Recipe