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Jellied Chicken Salad

Ingredients
  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)
Directions

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

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

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