Molded chicken salad #1

Yield: 12 Servings

Measure Ingredient
1½ tablespoon Plain gelatin
2 cans (large) pineapple chunks; drained (reserve juice)
1 cup Pineapple juice
2 cups Chicken broth
2 cups Diced; cooked chicken
1 cup Diced celery
2 tablespoons Lemon juice
½ teaspoon Salt
½ cup Cheddar cheese; cut in 1/2\" cubes
¼ teaspoon Ground ginger
1 \N Hard boiled egg; chopped
1 cup Dairy sour cream
3 tablespoons Confectioner's sugar
¼ teaspoon Ground ginger

DRESSING

Soften gelatin in pineapple juice. Heat broth to boiling. Add gelatin and stir until dissolved. Chill until partially thickened. Fold in remaining salad ingredients. Turn into large mold or individual molds and chill until firm. Serve on salad greens. Blend ingredients for the dressing and serve with the salad. Garnish with cherry tomatoes.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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