Congealed Chicken Salad
Congealed Chicken Salad is an moderately easy dinner. Made with 1 medium hen (about 4 lb.), 1 c. blanched almonds, chopped, 1 c. chopped celery, 1 c. india relish and 1 c. hot chicken stock, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Cook and chop up chicken.
Chop finely, almonds, celery and eggs.
Dissolve gelatin in 1/2 cup cold water and add to hot chicken stock.
Stir until gelatin is dissolved.
Add mayonnaise and mix well.
Add all remaining ingredients.
Season to taste. Place in molds or pans and chill.
Serve on lettuce leaves topped with stuffed olives.
Serves 16 to 18.
π· Perfect Pairings
Complete your meal with these
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