Molded chicken salad ^

Yield: 6 servings

Measure Ingredient
1 \N Env unflavored gelatin
¼ cup Cold water
1 cup Hot chicken broth
2 tablespoons Chopped green pepper
2 tablespoons Chopped red pepper
2 cups Diced cooked chicken
1 tablespoon Chopped onion
1 cup Chopped celery
1 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Dijon mustard
1 cup Cooked rice
½ teaspoon Salt
¼ cup French dressing (recipe below)
⅛ teaspoon Paprika
½ cup Mayonnaise
\N \N Lettuce
⅔ cup Olive oil
⅓ cup White wine vinegar


Combine gelatin and cold water; let stand for 10 minutes. Add chicken broth and stir until gelatin dissolves. Place green and red peppers in bottom of 2 quart mold. Cover with 2 tablespoons of the gelatin mixture and chill until firm. Combine all remaining ingredients except lettuce and stir into remaining gelatin. Pour into mold and chill until firm. Unmold and serve in a bed of lettuce.

Dressing: Combine all ingredients together. Creative Cooking: Poultry Typed by Carolyn Shaw 1-95

Submitted By CAROLYN SHAW On 03-24-95

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