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Jellied Chicken And Vegetable Salad

Trusted.Chef's picture
  Granulated gelatin 2 Tablespoon
  Cold water/Chicken broth 1⁄8 Cup (2 tbs)
  Hot chicken broth/Canned chicken soup 3 Cup (48 tbs)
  Salt 3⁄4 Teaspoon
  Diced chicken meat 1 Cup (16 tbs)
  Cooked vegetables 2 Cup (32 tbs)
  Green pepper To Taste
  Chopped pimiento 1 Tablespoon

Soak gelatine in cold water or broth 5 min.
Add hot broth and stir until gelatine is dissolved, add salt and cool.
Pour a thin layer of this mixture into a cold wet mold, and let it stiffen slightly.
Add some of the vegetables and chicken meat, more jelly, etc., continuing until all ingredients are used.
Chill until firm, unmold on lettuce leaves and garnish with parsley or watercress and Mayonnaise.

Recipe Summary

Side Dish

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 121 Calories from Fat 9

% Daily Value*

Total Fat 0.98 g1.5%

Saturated Fat 0.02 g0.12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 575.4 mg24%

Total Carbohydrates 9 g2.9%

Dietary Fiber 2.7 g10.9%

Sugars 2.5 g

Protein 19 g38.7%

Vitamin A 53.2% Vitamin C 7%

Calcium 1.8% Iron 3.3%

*Based on a 2000 Calorie diet

Jellied Chicken And Vegetable Salad Recipe