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Chicken, beans & Egg Salad's picture
  Whole chicken breasts 3
  Onion 1 Small, sliced
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaf 1
  Water 2 Cup (32 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Pitted ripe olives 6
  Frozen fordhook lima beans 10 Ounce (1 Package)
  Bottled italian salad dressing 1⁄2 Cup (8 tbs)
  Torn up mixed salad greens 4 Cup (64 tbs)
  Tomatoes 3 Medium, peeled and sliced
  Hard-cooked eggs 3 , shelled and quartered

1. Combine chicken breasts with onion, salt, pepper, bay leaf and water in a large saucepan; cover. Simmer 30 minutes, or just until tender.
2. Remove from broth, cool until easy to handle, then pull off skin. Remove meat from each half of breast in one piece; place in one layer in a shallow dish. Chill.
3.Strain broth into a 2-cup measure; chill just until fat rises to top, then skim.
4. Soften gelatin in 1 cup of the broth in a small saucepan. (Save any remaining to add to soup.) Heat gelatin mixture, stirring constantly, just until gelatin dissolves; pour into a small bowl. Blend in mayonnaise or salad dressing; chill, stirring several times, 20 minutes, or until as thick as unbeaten egg white.
5. Spoon part over chilled chicken breasts to make a thick layer, then repeat with remaining until chicken is evenly glazed. Cut each olive into 6 slivers, arrange, petal fashion, on top of each glazed chicken breast; chill until gelatin is firm.
6. Cook lima beans, following label directions; drain. Toss with 1/4 cup of the Italian dressing in a small bowl; cover. (This much can be done early in the day, or even a day ahead.) If making ahead, store in the refrigerator until ready to use.
7. When ready to serve, place salad greens in a large shallow bowl; drizzle remaining 1/4 cup Italian dressing over; toss lightly to mix. Top with tomato slices; mound lima beans in center, then arrange chicken breasts, spoke fashion, around beans; place quartered eggs around edge of bowl. Garnish with a cherry-tomato flower, if you wish. To make, cut a cherry tomato into eighths from tip almost to stem end; separate "petals" slightly; stuff with a ripe olive and top with a sprig of parsley.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2839 Calories from Fat 1713

% Daily Value*

Total Fat 188 g288.7%

Saturated Fat 19.7 g98.5%

Trans Fat 0.1 g

Cholesterol 1103 mg367.7%

Sodium 5221.1 mg217.5%

Total Carbohydrates 101 g33.7%

Dietary Fiber 22.4 g89.6%

Sugars 20.8 g

Protein 179 g357.4%

Vitamin A 97.6% Vitamin C 195.6%

Calcium 29.3% Iron 66.1%

*Based on a 2000 Calorie diet

Chicken, Beans & Egg Salad Recipe