Molded chicken salad ^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 |
| Lettuce | ||
| ⅔ | cup | Olive oil |
| ⅓ | cup | White wine vinegar |
Directions
FRENCH DRESSING
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