Chicken Raspberry Salad Recipe
I was quite doubtful about this Chicken Raspberry Salad, but my inhibitions melted away when I tried this out. Believe me, this Chicken Raspberry Salad promises you with a taste so unique. Just give it a try, you will be happy you did!
Ingredients
See in Directions
Directions
Advance preparation:
Sieve one 10 ounce package frozen raspberries, thawed, by pushing through strainer.
Add enough water to make 1 cup liquid.
In saucepan combine 1/3 cup sugar, 1 envelope unflavored gelatin, and dash salt.
Stir in raspberry mixture.
Heat and stir till gelatin dissolves.
Stir in 1/2 cup cold water and 3 tablespoons lemon juice.
Chill till partially set.
Fold in 1 cup small cantaloupe balls.
Pour into 3 1/2 cup ring mold.
Chill till firm.
Combine 1 1/2 cups cubed cooked chicken, 1/2 cup diced celery, 1/3 cup mayonnaise, 2 tablespoons chopped sweet pickle, and 1/4 teaspoon salt.
Toss lightly.
Cover; chill up to 24 hours.
Before serving:
Unmold gelatin and fill center with chicken mixture.
Serves 4.
Sieve one 10 ounce package frozen raspberries, thawed, by pushing through strainer.
Add enough water to make 1 cup liquid.
In saucepan combine 1/3 cup sugar, 1 envelope unflavored gelatin, and dash salt.
Stir in raspberry mixture.
Heat and stir till gelatin dissolves.
Stir in 1/2 cup cold water and 3 tablespoons lemon juice.
Chill till partially set.
Fold in 1 cup small cantaloupe balls.
Pour into 3 1/2 cup ring mold.
Chill till firm.
Combine 1 1/2 cups cubed cooked chicken, 1/2 cup diced celery, 1/3 cup mayonnaise, 2 tablespoons chopped sweet pickle, and 1/4 teaspoon salt.
Toss lightly.
Cover; chill up to 24 hours.
Before serving:
Unmold gelatin and fill center with chicken mixture.
Serves 4.
