A classic molded salad recipe perfect for a luncheon. Diced cooked chicken, celery, olives, and water chestnuts are suspended in a savory gelatin and mayonnaise base.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 T. | Unflavored Gelatin |
| 1/2 C. | Cold Water |
| 3/4 C. | Mayonnaise or Salad Dressing |
| To taste | Salt, Pepper, Paprika, and Vinegar |
| 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 |
| Several sprigs | Chopped Parsley |
Instructions
- Soak gelatin in cold water.
- Dissolve by placing over hot water and stirring until completely dissolved.
- Cool slightly, then fold in mayonnaise, salt, pepper, paprika, and vinegar to taste.
- Add the other ingredients (chicken, celery, olives, chestnuts, pimiento, parsley) and mix well.
- Turn into an oiled mold and refrigerate until congealed.
- Unmold on a bed of lettuce or other greens.
- Garnish with carrot curls, radish roses, or other colorful vegetables.
Note
Yields: 6 Servings
