Springtime Luncheon Salad Recipe

Directions:

1. In a large saucepan, sprinkle gelatin over 1 cup orange juice; let stand for 1 minute. Stir in sugar and salt. Cook and stir over low heat until gelatin and sugar are completely dissolved. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat.
2. Stir in the orange sections, lemon juice, grated peel and remaining orange juice. Cool.
3. Fold in whipped cream. Pour into a 9-cup ring mold coated with cooking spray. Chill until set.
4. In a large bowl, combine chicken and celery. In a small bowl, combine mayonnaise, vinegar, salt and pepper; fold in whipped cream. Fold into chicken mixture.
5. Unmold gelatin onto a serving platter. Fill center with chicken salad. Sprinkle with almonds. Serve with orange peel and thyme if desired. Yield: 8-10 servings.