Congealed chicken salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Cooked diced chicken |
| 1 | pint | Mayonnaise |
| 4 | Hard-boiled eggs; diced | |
| 2 | cups | Diced celery |
| 2 | cups | Hot chicken broth |
| 3 | packs | Unflavored gelatin |
| ½ | cup | Water |
| 3 | tablespoons | Diced sour pickles |
| 1 | Lemon; juice of | |
| 1 | cup | Chopped pecans |
| Red pepper; salt & black pepper to taste | ||
| Lettuce leaves | ||
| Mayonnaise | ||
Directions
Dissolve gelatin in water. Combine with hot chicken broth & lemon juice.
Mix chicken, eggs, celery, pecans & pickles together. Stir in mayonnaise & seasonings. Add broth-gelatin mixture slowly. Pour into a 9x13-inch dish & place in refrigerator. When set, cut in squares & serve on lettuce leaves with mayonnaise.
MRS JAMES D. PETERSON, JR.
MARKS, MS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .