Hawaiian Chicken Velvet Salad Recipe
Ingredients
1 can (about 8 ounces) crushed pineapple in syrup
1 envelope unfavored gelatine
1 can (10 3/4 ounces) condensed cream of chicken soup
1 package (3 ounces) cream cheese, softened
1 tablespoon lemon juice
Dash ground ginger
1 cup diced cooked chicken
1/4 cup chopped celery
Toasted slivered almonds
Directions
Drain pineapple, saving 1/3 cup syrup.
In saucepan, sprinkle gelatine on pineapple syrup to soften.
Place over low heat, stirring until gelatine is dissolved.
Remove from heat.
Gradually blend soup into cream cheese until smooth; slowly stir in gelatine mixture, lemon juice, and ginger.
Chill until slightly thickened; fold in chicken, celery, and pineapple.
Pour into a 1-quart mold; chill 4 hours or until firm.
Unmold on crisp salad greens; garnish with almonds.
In saucepan, sprinkle gelatine on pineapple syrup to soften.
Place over low heat, stirring until gelatine is dissolved.
Remove from heat.
Gradually blend soup into cream cheese until smooth; slowly stir in gelatine mixture, lemon juice, and ginger.
Chill until slightly thickened; fold in chicken, celery, and pineapple.
Pour into a 1-quart mold; chill 4 hours or until firm.
Unmold on crisp salad greens; garnish with almonds.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
