Chicken Salad In A Mold Recipes

EASY MOLDED CHICKEN SALAD

Steps:

• Put the diced bell peppers and green onions in the same bowl.
• Chill in refrigarator until ready to use.
• Pour the chicken broth into a saucepan and bring it to a boil
• Meanwhile, pour the cold water into a large mixing bowl.
• Sprinkle the Knox Gelatin into it, stirring as you add until well mixed
• Pour the chicken broth into the gelatin mixture, using a wire whisk, until gelatin is completely dissolved.
• Add the Mayonnaise or Miracle Whip using the wire whisk until well mixed and no lumps appear.
• Add the bell pepper and green onion mixture and mix well.
• Add the diced chicken and mix well.
• Pour the mixture into desired baking dish or jello mold.
• Cover with lid or plastic wrap.
• Refrigerate for 4 hours or untl set.
• If using a Jello mold, unmold it onto a plate.
• For a nice touch. place some lettuce leaves on the plate before unmolding the jello salad.
• If using a cake pan or pyrex dish, serve the jello salad from it.

CHICKEN SALAD RING

Steps:

• Sprinkle gelatin over cold water in a large saucepan; let stand 1 minute.
• Cook over low heat, stirring until gelatin dissolves; remove from heat.
• Stir soup and next 4 ingredients into gelatin mixture.
• Chill until mixture is the consistency of unbeaten egg white.
• Fold in chicken, celery, pickle relish, and pimento.
• Spoon into a lightly oiled 6-cup mold; cover and chill until firm.
• Unmold onto a lettuce-lined plate.
• Cut into slices and serve.

CHICKEN SALAD IN A MOLD

Steps:

• * Remove as much fat as possible from chicken place in large saucepan with carrots, onions, celery, parsley, bay leaves, peppercorns, and water. Bring to boil and skim as foam rises to surface, about 10 minutes. Reduce heat cover and simmer until tender, about 60 minutes. Let chicken cool in broth remove from broth. Set saucepan in freezer to congeal fat, about 2 hours. Remove broth from freezer and lift off layer of fat from top. Bring to boil reduce contents uncovered until there are 4 cups broth remaining. Remove from heat. Salad Dressing: Salad:*Remove meat from chicken bones skin and cut into bite-size pieces to measure 4 cups. Cover and refrigerate. Soften gelatin in water add to hot broth and stir to dissolve. Cool and refrigerate until gelatin becomes consistency of egg white. Add chicken and remaining ingredients except lettuce to gelatin mixture mix well. Pour into rinsed 2-quart mold. Chill until firm. Unmold onto a lettuce-lined platter. Serve dressing separately.

CHICKEN MOLD

Steps:

• Combine cream cheese, soup, onion, Worcestershire, salt, and mayonnaise in double boiler over low heat. Stir till mixture is smooth. Remove from heat.
• Add gelatin, which has been softened in the 1/4 cup water. Stir till blended.
• Add chicken and celery, mix well.
• Pour into mold. Chill in refrigerator till set. Un-mold and serve on a bed of lettuce.