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Easy Molded Chicken Salad

Southern.Crockpot's picture
Ingredients
  Canned water chestnuts 5 Ounce (1 Can)
  Unflavored gelatin 1 Tablespoon
  Cold water 1 Cup (16 tbs)
  Cream of chicken soup 1 Can (10 oz)
  Hot sauce To Taste
  Lemon juice 2 Tablespoon
  Mayonnaise 1⁄4 Cup (4 tbs)
  Chicken 5 Ounce, diced (1 Can)
  Chopped toasted almonds 1 Cup (16 tbs)
  Jellied cranberry sauce 1 Pound (1 Can)
Directions

MAKING
1) Drain the water chestnuts before chopping them.
2) Take a bowl and soften the gelatin in ½ cup of cold water.
3) Heat the gelatin on low flame over hot water and stir until it dissolves.
4) Take a bowl and mix the soup and water together with gelatin, add lemon juice, mayonnaise and hot sauce to it.
5) Chill until it sets partially.
6) Fold the water chestnuts and rest of the ingredients in except the cranberry sauce.
7) Put the mixture into 4 different molds.
8) Refrigerate until it becomes firm.

SERVING
9) Slice the cranberry sauce into 4 portions and serve the chicken salad on the sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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