You are here

Pressed Chicken Salad

foodlover's picture
Ingredients
  Hen 5 Pound
  Chopped celery 1 Cup (16 tbs)
  Onion 1 Small, chopped
  Bay leaf 1
  Chicken stock 1 Cup (16 tbs)
  Unflavored gelatin envelope 2 Tablespoon (2 Envelopes)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Hard cooked eggs 6 , chopped
  Stuffed green olives 10 Ounce (1 Small Bottle)
  Dressing 10 Ounce (Durkee, Small Bottle)
  Salt To Taste
  Pepper To Taste
Directions

Boil hen in salted water until tender.
You may add for seasoning a few pieces of celery, onion and 1 bay leaf to the water.
Debone and chop the chicken.
Reserve broth.
Dissolve 2 envelopes of gelatin in 1/2 cup water.
Add 1 cup hot broth to the gelatin.
Then add mayonnaise, chopped celery, chopped eggs, olives, dressing and salt and pepper to taste.
Pour into a large pyrex dish or mold.
Chill until firm.
Serve on lettuce.
Excellent luncheon dish.
Serves 15 to 20.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
16

Rate It

Your rating: None
4.24643
Average: 4.2 (14 votes)