CHICKEN SALAD WITH CRANBERRY/LEMON JELLO TOPPING
This recipe is perfect for women's luncheons or just to serve for a gathering of friends. Everyone loves it! It's a refreshing way to spice up chicken salad. I serve it with croissants and fresh fruit.
Provided by Chef Doozer
Categories Gelatin
Time 14h
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Soften 1 envelope of Knox gelatin in 1/4 cold water.
- Add 1/4 cup boiling water.
- Stir until dissolved.
- Add chicken, mayo, celery, and onion.
- Mix well and pour into an 8 by 8 or 9 by 9 pan.
- Chill while you prepare the topping.
- Mix lemon jello, boiling water, cranberry sauce, and orange juice.
- Spoon over the chicken pan mixture.
- Refrigerate overnight.
- A double recipe can be made in a 9 by 13 pan.
EASY MOLDED CHICKEN SALAD
This is a tasty Molded Chicken Salad. It is a culmination of a couple of recipes I found on the web. I don't have a jello mold so I use an 8x8" square Pyrex dish. The portions are quite thick. I am sure you can use a 9x13" baking instead if you want thinner portions.
Provided by AuntWoofieWoof
Categories Chicken
Time 5h
Yield 1 oblong pan, 6 serving(s)
Number Of Ingredients 7
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.
JELLIED CHICKEN AND CORIANDER "TERRINE"
Terrines - molded preparations of meat, fish, or vegetables - are wonderfully rich and dense. This chicken variation, with a fraction of the calories and fat of a traditional terrine, draws its structure and moistness from aspic and its lively seasonings from China. To accompany it, try Japanese soba noodles - their springy texture contrasts with the terrine's smooth gel and tender chicken - and fast-cooked snow peas , for crunch.
Categories Chicken Ginger Herb Appetizer Gourmet
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- In a 3-quart saucepan simmer broth, Sherry, soy sauce, gingerroot, scallions, star anise, and salt, covered, 25 minutes. Add chicken and cook at a bare simmer, uncovered, 15 minutes. Cool chicken in liquid, uncovered, 1 hour.
- Transfer chicken to a bowl, reserving cooking liquid, and tear into thin shreds. Chill chicken, covered, while making aspic.
- Pour reserved cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Measure liquid and add enough cold water (about 1/2 cup) to measure 3 cups total. Return liquid to cleaned pan.
- In a small bowl sprinkle gelatin over 1/4 cup cold water to soften. Stir gelatin mixture into cooking liquid and heat over moderate heat, stirring, until gelatin is dissolved (do not boil).
- Toss chicken with coriander and arrange evenly in a 2-quart terrine or loaf pan. Pour aspic slowly over chicken mixture. Chill terrine, covered, until firm, at least 6 hours, and up to 2 days.
- Make sauce:
- In a small bowl stir together hoisin sauce and vinegar until smooth.
- Run a thin knife around edge of terrine and dip terrine or pan into a larger pan of hot water 10 seconds to loosen. Invert terrine onto a platter and serve with sauce and pickled ginger. Terrine will be quite fragile: If slicing, use an electric knife; otherwise, serve with a spoon.
JELLIED CHICKEN LOAF
Make and share this Jellied Chicken Loaf recipe from Food.com.
Provided by azleh
Categories Chicken
Time 1h30m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Place chicken, celery leaves, onion, salt. ginger, peppercorns and the 2 cups water in a large saucepan; cover. Heat to boiling, then simmer 1 hour or until chicken is tender.
- 2. Remove from broth; cool while fixing gelatin mixture. Strain broth into a 2-cup measure; add water, if needed, to make 2 cups; return to same saucepan.
- 3. Soften gelatin in the 1/4 cup cold water in a 1-cup measure; stir into broth. Heat, stirring constantly, just until gelatin dissolves; stir in mayonnaise or salad dressing and soy sauce.
- 4. Pour into a 6-cup bowl or mold; chill until as thick as unbeaten egg white.
- 5. While gelatin mixture chills, remove chicken from bones; chop meat very fine. (There should be about 2 1/4 cups.) Stir into chilled gelatin mixture with celery and walnuts. Chill several hours, or until firm.
- 6. Just before serving, run a sharp-tip, thin-blade knife around top of bowl or mold, then dip bowl very quickly in and out of a pan of hot water. Invert onto serving plate; carefully lift off bowl. Garnish with crisp lettuce and sliced tomatoes, and serve with crusty French bread or toasted hard rolls.
Nutrition Facts : Calories 517.5, Fat 28, SaturatedFat 7.3, Cholesterol 117.5, Sodium 1148.6, Carbohydrate 4.5, Fiber 0.6, Sugar 1.4, Protein 61.4
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