Bowling-Night Salad Recipe
Once you taste this Bowling-night Salad recipe, I am sure you will always get hooked to it. Serve this tasty Side Dish as often as you like! Use the freshest of Chicken available to get the most amazing Bowling-night Salad. Add this Bowling-night Salad recipe to your favorites and make it as often as you like.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 broiler-fryer (about 21/2 pounds), cut up
3 cups water
1/2 small onion, sliced
Few celery tops
1 1/2 teaspoons salt
3 peppercorns
1 envelope unflavored gelatin
1/4 cup apple juice
1/2 cup mayonnaise or salad dressing
1/4 cup diced celery
2 tablespoons chopped toasted slivered almonds
2 tablespoons chopped stuffed green olives, Boston lettuce
Directions
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.
Cool for later stage.
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 unmolded onto a lettuce-lined plate and garnished with melon crescents.
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.
Cool for later stage.
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 unmolded onto a lettuce-lined plate and garnished with melon crescents.
