Molded chicken salad #1
12 Servings
Ingredients
| Quantity | 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 | Hard boiled egg; chopped | |
| 1 | cup | Dairy sour cream |
| 3 | tablespoons | Confectioner's sugar |
| ¼ | teaspoon | Ground ginger |
Directions
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, .