Classic Savory Molded Chicken Salad
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Salads A classic molded salad recipe perfect for a luncheon, featuring diced cooked chicken, celery, olives, and water chestnuts suspended in a savory gelatin and mayonnaise base.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 5 mins | 4 hours | 6 Servings |
🔪 Key Equipment
- Small bowl
- Larger bowl
- Saucepan for hot water
- Oiled mold
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 T. | Unflavored Gelatin | unflavored |
| 1/2 C. | Cold Water | cold |
| 3/4 C. | Mayonnaise | or salad dressing |
| To taste | Salt, Pepper, Paprika, and Vinegar | to taste |
| 1 to 1 1/2 Cups | Diced Cooked Chicken | diced, cooked |
| 1 Cup | Finely Chopped Celery | finely chopped |
| 1/2 C. | Chopped Olives | chopped |
| 1/2 C. | Cooked, Diced Chestnuts | cooked, diced |
| 3 T. | Chopped Pimiento | chopped |
| Several sprigs | Chopped Parsley | chopped |
Instructions
Step 1: Prepare the Gelatin Base
- In a small bowl, soak the 2 T. unflavored gelatin in 1/2 C. cold water.
- Dissolve the gelatin by placing the small bowl over hot water and stirring until completely dissolved.
- Cool the gelatin slightly, then fold in the 3/4 C. mayonnaise, Salt, Pepper, Paprika, and Vinegar to taste.
Step 2: Combine and Mold
- In a larger bowl, combine the 1 to 1 1/2 Cups diced cooked chicken, 1 Cup finely chopped celery, 1/2 C. chopped olives, 1/2 C. cooked, diced chestnuts, 3 T. chopped pimiento, and several sprigs chopped parsley.
- Pour the gelatin-mayonnaise mixture over the chicken mixture and mix well until evenly incorporated.
- Turn the mixture into an oiled mold and refrigerate for at least 4 hours, or until firmly congealed.
Step 3: Unmold and Garnish
- Unmold the salad on a bed of fresh lettuce or other greens.
- Garnish with carrot curls, radish roses, or other colorful vegetables until vibrant and presentable.
💡 Make-Ahead & Storage: Store the molded salad covered in the refrigerator for up to 24 hours before serving for best results.
Original Recipe Scan
