molded chicken salad #2
- Categories
- Salad
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 2 | Envelopes unflavored gelatin |
| 1 cup | Cold water |
| 1 can | (10.5-oz) condensed cream of celery soup |
| ½ teaspoon | Salt |
| 2 tablespoons | Freshly squeezed lemon juice |
| 1 teaspoon | Instant minced onion |
| 1 cup | Salad dressing |
| 2 tablespoons | Diced pimiento |
| 1 cup | Diced celery |
| 2 cups | Diced; cooked chicken |
| Salad greens |
Sprinkle gelatin on the water in a 2-½ quart saucepan. Place over moderate heat, stirring constantly, until gelatin is dissolved (about 3 minutes). Remove from heat; stir in undiluted cream of celery soup, salt, lemon juice, instant minced onion, and salad dressing; beat until smooth.
Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Add pimiento, celery, and chicken. Mix well and spoon into a 6 cup loafpan or mold. Chill until firm. Unmold on salad greens. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .
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