Hawaiian Chicken Velvet Salad Recipe
Ingredients
| 1 envelope unflavoured gelatin | ||
| Cold water | 50 Milliliter | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Cream cheese | 125 Gram, softened | |
| Lemon juice | 30 Milliliter | |
| Dash ground ginger | ||
| Cooked chicken | 250 Milliliter, diced | |
| Pineapple tidbits | 125 Milliliter, drained | |
| Celery | 50 Milliliter, chopped | |
| Green pepper | 50 Milliliter, chopped | |
| Crisp salad greens | ||
| Toasted slivered almonds | ||
Directions
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.
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.
Chef
