Jellied Chicken & Almond Salad Recipe
Summary
Ingredients
1 broiler-fryer cut up
3 cups water
1/2 small onion, sliced
Few celery tops
1 1/2 teaspoons salt
3 peppercorns
1 envelope unflavored gelatin
1/4 cup apple juice
1/2 cup mayonnaise or salad dressing
1/4 cup diced celery
2 tablespoons chopped toasted slivered almonds
2 tablespoons chopped stuffed green olives
Boston lettuce
Directions
1. Combine chicken, water, onion, celery tops, salt and peppercorns in a kettle; cover. Simmer 1 hour, or until chicken is very tender; remove from broth. Strain broth into a 2-cup measure.
2. Soften gelatin in apple juice in a medium-size saucepan; stir in 1 1/2 cups of the broth. (Chill any remaining broth to add to soup for another meal.)
3. Heat gelatin mixture slowly, stirring constantly, until gelatin dissolves; remove from heat. Cool for Step 5.
4. Pull skin from chicken and take meat from bones; dice fine. (There should be about 2 cups.)
5. Blend mayonnaise or salad dressing into gelatin mixture in saucepan; pour into an ice-cube tray. Freeze 20 minutes, or until firm about 1 inch in from edges.
6. Spoon into a chilled large bowl; beat until fluffy thick. Fold in diced chicken, celery, almonds and olives. Spoon into 3 individual molds. Chill several hours or until firm.
7. Salad can be eaten from the mold, or un-molded onto a lettuce-lined plate and garnished with melon crescents.
2. Soften gelatin in apple juice in a medium-size saucepan; stir in 1 1/2 cups of the broth. (Chill any remaining broth to add to soup for another meal.)
3. Heat gelatin mixture slowly, stirring constantly, until gelatin dissolves; remove from heat. Cool for Step 5.
4. Pull skin from chicken and take meat from bones; dice fine. (There should be about 2 cups.)
5. Blend mayonnaise or salad dressing into gelatin mixture in saucepan; pour into an ice-cube tray. Freeze 20 minutes, or until firm about 1 inch in from edges.
6. Spoon into a chilled large bowl; beat until fluffy thick. Fold in diced chicken, celery, almonds and olives. Spoon into 3 individual molds. Chill several hours or until firm.
7. Salad can be eaten from the mold, or un-molded onto a lettuce-lined plate and garnished with melon crescents.
