Hawaiian Chicken Velvet Salad Recipe
Ingredients
| Unflavored Gelatine - 1 envelope | ||
| Cold water | 1/4 Cup (16 tbs) | |
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Cream cheese | 3 Ounce, softened | |
| Lemon juice | 2 Tablespoon | |
| Ground Ginger - a dash | ||
| Cooked chicken | 1 Cup (16 tbs), diced | |
| Pineapple tidbits | 1/2 Cup (16 tbs), drained | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Crisp Salad Greens - for serving | ||
| Toasted Almonds - for garnish, slivered | ||
Directions
MAKING
1) In a heatproof bowl, mix gelatine with cold water.
2) Cook the gelatine over low flame till the gelatine has dissolved.
3) Take the pan off the flame.
4) In a bowl, slowly add in the condensed cream of chicken soup into the cream cheese. Next, stir in the gelatine, lemon juice and ground ginger.
5) Add in the chicken, pineapple, celery and green pepper in next. Mix all well.
6) Transfer the mixture into a 1-quart mould.
7) Refrigerate till the mixture sets.
SERVING
8) Plate the crisp salad greens on the platter.
9) Unmould the Hawaiian Chicken Velvet Salad over the greens.
10) Sprinkle toasted almonds on top.
1) In a heatproof bowl, mix gelatine with cold water.
2) Cook the gelatine over low flame till the gelatine has dissolved.
3) Take the pan off the flame.
4) In a bowl, slowly add in the condensed cream of chicken soup into the cream cheese. Next, stir in the gelatine, lemon juice and ground ginger.
5) Add in the chicken, pineapple, celery and green pepper in next. Mix all well.
6) Transfer the mixture into a 1-quart mould.
7) Refrigerate till the mixture sets.
SERVING
8) Plate the crisp salad greens on the platter.
9) Unmould the Hawaiian Chicken Velvet Salad over the greens.
10) Sprinkle toasted almonds on top.
Chef
