Jellied Chicken & Ham Salad Recipe
Summary
Ingredients
2 large chicken breasts
2 cups water
1 small onion, peeled and sliced
Few celery tops
1 teaspoon salt
1 bay leaf
4 peppercorns
1 can (about 9 ounces) pineapple tidbits
2 envelopes unfavored gelatin
1 cup mayonnaise or salad dressing
1 tablespoon lemon juice
1 teaspoon prepared mustard
1/2 pound cooked ham
1 can (5 ounces) water chestnuts, drained
Directions
1. Combine chicken breasts, water, onion, celery tops, salt, bay leaf and peppercorns in a large saucepan; heat to boiling; cover. Simmer 30 minutes, or until chicken is tender.
2. While chicken cooks, drain syrup from pineapple into a 1-cup measure; add water, if needed, to make 1/2 cup. Stir in gelatin to soften. Set pineapple aside.
3. Remove chicken from broth; strain broth into a 4-cup measure; add water, if needed, to make 3 cups. Return to same saucepan; stir in softened gelatin.
4. Heat slowly, stirring constantly, until gelatin dissolves; remove from heat. Blend in mayonnaise or salad dressing, lemon juice and mustard.
5. Pour into a shallow pan. Freeze 20 minutes, or just until firm about 1 inch from edges but still soft in middle.
6. While gelatin mixture chills, pull skin from chicken and take meat from bones; dice meat. (There should be about 1 1/2 cups.) Dice ham and water chestnuts; combine with diced chicken and pineapple in a medium-size bowl.
7. Spoon partly frozen gelatin mixture into a chilled large bowl; beat until thick and fluffy. Fold in chicken-ham mixture; spoon into an 8-cup ring mold. Chill several hours, or until firm.
8. When ready to serve, loosen salad around edge and center ring with a knife; dip mold very quickly in and out of hot water. Cover with a large serving plate; turn upside down; gently lift off mold. Fill center of ring with salad greens, if you wish.
2. While chicken cooks, drain syrup from pineapple into a 1-cup measure; add water, if needed, to make 1/2 cup. Stir in gelatin to soften. Set pineapple aside.
3. Remove chicken from broth; strain broth into a 4-cup measure; add water, if needed, to make 3 cups. Return to same saucepan; stir in softened gelatin.
4. Heat slowly, stirring constantly, until gelatin dissolves; remove from heat. Blend in mayonnaise or salad dressing, lemon juice and mustard.
5. Pour into a shallow pan. Freeze 20 minutes, or just until firm about 1 inch from edges but still soft in middle.
6. While gelatin mixture chills, pull skin from chicken and take meat from bones; dice meat. (There should be about 1 1/2 cups.) Dice ham and water chestnuts; combine with diced chicken and pineapple in a medium-size bowl.
7. Spoon partly frozen gelatin mixture into a chilled large bowl; beat until thick and fluffy. Fold in chicken-ham mixture; spoon into an 8-cup ring mold. Chill several hours, or until firm.
8. When ready to serve, loosen salad around edge and center ring with a knife; dip mold very quickly in and out of hot water. Cover with a large serving plate; turn upside down; gently lift off mold. Fill center of ring with salad greens, if you wish.
