Hawaiian Chicken Velvet Salad

chef.jackson's picture

Sep. 23, 2011


Unflavored gelatin 1/4 Ounce (1 Envelope)
Cold water 1/4 Cup (4 tbs)
Condensed cream of chicken soup 1 Can (10 oz)
Cream cheese 3 Ounce , softened
Lemon juice 2 Tablespoon
Ground ginger 1 Dash
Diced cooked chicken 1 Cup (16 tbs)
Pineapple tidbits 1/2 Cup (8 tbs) , drained
Chopped celery 1/4 Cup (4 tbs)
Chopped green pepper 1/4 Cup (4 tbs)
Crisp salad greens 1 Cup (16 tbs) (For Serving)
Slivered toasted almonds 2 Tablespoon (For Garnish)



1) In a heatproof bowl, mix gelatine with cold water.

2) Cook the gelatine over low flame till the gelatine has dissolved.

3) Take the pan off the flame.

4) In a bowl, slowly add in the condensed cream of chicken soup into the cream cheese. Next, stir in the gelatine, lemon juice and ground ginger.

5) Add in the chicken, pineapple, celery and green pepper in next. Mix all well.

6) Transfer the mixture into a 1-quart mould.

7) Refrigerate till the mixture sets.


8) Plate the crisp salad greens on the platter.

9) Unmould the Hawaiian Chicken Velvet Salad over the greens.

10) Sprinkle toasted almonds on top.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 151Calories from Fat 76

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 241 mg10.04%

Total Carbohydrates 10 g3.3%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet