Hawaiian Chicken Velvet Salad Recipe


MethodMain Ingredient


 Unflavored gelatin1 Tablespoon (1 Envelope)
 Cold water50 Milliliter
 Condensed cream of chicken soup1 Can (10 oz) (284 Milliliters)
 Cream cheese4 Ounce, softened (125 Grams)
 Lemon juice30 Milliliter
 Ground ginger1 Dash
 Diced cooked chicken250 Milliliter
 Drained pineapple tidbits125 Milliliter
 Chopped celery50 Milliliter
 Chopped green pepper50 Milliliter
 Crisp salad greens1 Cup (16 tbs)
 Toasted slivered almonds6


Sprinkle gelatin on cold water to soften.
Place over low heat; stir until gelatin is dissolved.
Remove from heat.
Gradually blend soup into cream cheese.
Stir in gelatin, lemon juice and ginger.
Add chicken, pineapple, celery and green pepper.
Pour into 1 L (1 quart) mold; chill until firm.
Unmold; serve on crisp salad greens; garnish with toasted almonds.