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Bowling Night Salad

Chicken.delights's picture
  Broiler fryer 1 , cut up
  Water 3 Cup (48 tbs)
  Onion 1⁄2 Small, sliced
  Celery tops 1⁄4 Cup (4 tbs) (Few Are Required)
  Salt 1 1⁄2 Teaspoon
  Peppercorns 3
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Apple juice 1⁄4 Cup (4 tbs)
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Diced celery 1⁄4 Cup (4 tbs)
  Chopped toasted slivered almonds 2 Tablespoon
  Chopped stuffed green olives 2 Tablespoon
  Boston lettuce 1

Combine chicken, water, onion, celery tops, salt and peppercorns in a kettle; cover.
Simmer 1 hour, or until chicken is very tender; remove from broth.
Strain broth into a 2 cup measure.
Soften gelatin in apple juice in a medium size saucepan; stir in 1 1/2 cups of the broth. (Chill any remaining broth to add to soup for another meal.)
Heat gelatin mixture slowly, stirring constantly, until gelatin dissolves; remove from heat.
Pull skin from chicken and take meat from bones; dice fine. (There should be about 2 cups.)
Blend mayonnaise or salad dressing into gelatin mixture in saucepan; pour into an ice cube tray.
Freeze 20 minutes, or until firm about 1 inch in from edges.
Spoon into a chilled large bowl; beat until fluffy thick.
Fold in diced chicken, celery, almonds and olives.
Spoon into 3 individual molds.
Chill several hours or until firm.
Salad can be eaten from the mold, or un molded onto a lettuce lined plate and garnished with melon crescents.

Recipe Summary

Side Dish

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Bowling Night Salad Recipe