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Pressed Chicken Salad Recipe
|Chopped celery||1 Cup (16 tbs)|
|Onion||1 Small, chopped|
|Chicken stock||1 Cup (16 tbs)|
|Unflavored gelatin envelope||2 Tablespoon (2 Envelopes)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||6 , chopped|
|Stuffed green olives||10 Ounce (1 Small Bottle)|
|Dressing||10 Ounce (Durkee, Small Bottle)|
Calories 417 Calories from Fat 261
% Daily Value*
Total Fat 29 g44.1%
Saturated Fat 6.2 g31.2%
Trans Fat 0 g
Cholesterol 197.2 mg
Sodium 531.4 mg22.1%
Total Carbohydrates 4 g1.2%
Dietary Fiber 0.27 g1.1%
Sugars 2.4 g
Protein 33 g67%
Vitamin A 3.5% Vitamin C 1.4%
Calcium 4% Iron 15.2%
*Based on a 2000 Calorie diet
You may add for seasoning a few pieces of celery, onion and 1 bay leaf to the water.
Debone and chop the chicken.
Dissolve 2 envelopes of gelatin in 1/2 cup water.
Add 1 cup hot broth to the gelatin.
Then add mayonnaise, chopped celery, chopped eggs, olives, dressing and salt and pepper to taste.
Pour into a large pyrex dish or mold.
Chill until firm.
Serve on lettuce.
Excellent luncheon dish.
Serves 15 to 20.