Chicken Salad In Raspberry Ring Recipe
Ingredients
| Cooked and cubed chicken | 2 Cup (16 tbs), canned | |
| Celery | 3/4 Cup (16 tbs), sliced | |
| 2 hard-cooked eggs, chopped | ||
| Lemon juice | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1/4 cup Creamy Mayonnaise | ||
| 3 10-ounce packages frozen raspberries | ||
| 2 envelopes unflavored gelatin | ||
| Lemon juice | 1/2 Cup (16 tbs) | |
| Boiling water | 1 1/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| 3/4 cup watermelon or cantaloupe balls | ||
Directions
GETTING READY
1. Toss the cubed chicken, the celery, hard cooked eggs, the lemon juice and the salt together till mixed well.
2. Add the mayonnaise and mix again.
3. Chill till required
4. Defrost the raspberries and set aside to thaw
5. Collect 2 cups of the raspberry syrup and reserve a few raspberries for the garnish.
MAKING
6. Add the gelatin to the lemon juice and mix till dissolved
7. In a pan, heat water till boiling. Add the gelatin and lemon juice mixture to the hot water
8. Stir in the reserved 2 cups of raspberry syrup, sugar, and salt.
9. Pour into a serving bowl and allow to partially set.
10. Add the melon balls to the mixture and whip again till mixed through
11. Chill the mixture till set and firm.
FINALIZING
12. Prepare individual serving plates lined with lettuce leaves
13. Unmold on the greens just before serving
SERVING
14. Fill the gelatin moulds with chicken salad and served with toasted buttered bread.
1. Toss the cubed chicken, the celery, hard cooked eggs, the lemon juice and the salt together till mixed well.
2. Add the mayonnaise and mix again.
3. Chill till required
4. Defrost the raspberries and set aside to thaw
5. Collect 2 cups of the raspberry syrup and reserve a few raspberries for the garnish.
MAKING
6. Add the gelatin to the lemon juice and mix till dissolved
7. In a pan, heat water till boiling. Add the gelatin and lemon juice mixture to the hot water
8. Stir in the reserved 2 cups of raspberry syrup, sugar, and salt.
9. Pour into a serving bowl and allow to partially set.
10. Add the melon balls to the mixture and whip again till mixed through
11. Chill the mixture till set and firm.
FINALIZING
12. Prepare individual serving plates lined with lettuce leaves
13. Unmold on the greens just before serving
SERVING
14. Fill the gelatin moulds with chicken salad and served with toasted buttered bread.
Chef
