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Baked Chicken And Olive Salad Recipe
|Unflavored gelatin||1 Tablespoon|
|Cold water||2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Whipped cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Teaspoon|
|Diced cooked chicken||2 Cup (32 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Chopped stuffed olives||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1951 Calories from Fat 1362
% Daily Value*
Total Fat 153 g234.7%
Saturated Fat 38.2 g191%
Trans Fat 0 g
Cholesterol 580.2 mg193.4%
Sodium 2820.7 mg117.5%
Total Carbohydrates 15 g4.8%
Dietary Fiber 0.97 g3.9%
Sugars 7.8 g
Protein 116 g231.9%
Vitamin A 10.4% Vitamin C 22.5%
Calcium 15.7% Iron 25.3%
*Based on a 2000 Calorie diet
Add to mayonnaise; fold in whipped cream and add remaining ingredients.
Put in small individual molds and chill until firm.
Arrange shredded lettuce on salad plates with slice of tomato in center.
Turn out the mold on this.
Top with mayonnise and garnish with pickle fans.