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Jellied Chicken Salad

  Diced chicken 3 Cup (48 tbs), cooked
  Gelatin 3 Tablespoon, dissolved in water
  Cold chicken stock 1⁄2 Cup (8 tbs)
  Green peas 1 Cup (16 tbs) (Tiny Ones)
  Shredded blanched almonds 1 Cup (16 tbs)
  Hard boiled eggs 4
  Diced celery 1 Cup (16 tbs)
  Cucumber pickle 1 Cup (16 tbs), chopped
  Tomato catsup 1 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Cayenne pepper 1 Dash
  Boiling chicken stock 1 Cup (16 tbs)

Soak gelatin in cold stock for 5 minutes; add 1 cup boiling chicken stock with all fat skimmed off, and stir until gelatin is dissolved.
Combine other ingredients and fold into the gelatin mixture.
Pour into wet molds and chill 3 hours. (It is convenient to make it a day ahead.)

Recipe Summary

Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2289 Calories from Fat 966

% Daily Value*

Total Fat 113 g173.1%

Saturated Fat 14.6 g72.9%

Trans Fat 0 g

Cholesterol 977.6 mg325.9%

Sodium 4299.9 mg179.2%

Total Carbohydrates 81 g26.9%

Dietary Fiber 27.6 g110.3%

Sugars 32.6 g

Protein 252 g504.1%

Vitamin A 72.6% Vitamin C 109.8%

Calcium 55.3% Iron 72.5%

*Based on a 2000 Calorie diet

Jellied Chicken Salad Recipe