Springtime Luncheon Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I discovered this recipe when I was looking for meals to serve on warm days. Chicken salad nestled in a molden gelatin ring makes this a perfect light luncheon. Even my son likes it...and he's the pickiest eater on the planet! -Julie Dillion, Boise, Idaho Ingredients:
2 envelopes unflavored gelatin |
2-1/2 cups orange juice, divided |
2 cups sugar |
dash salt |
4 egg yolks, lightly beaten |
3 medium navel oranges, peeled and sectioned |
3 tablespoons lemon juice |
1 teaspoon grated orange peel |
1 teaspoon grated lemon peel |
2 cups heavy whipping cream, whipped |
chicken salad: |
6 cups cubed cooked chicken |
1 cup chopped celery |
1 cup mayonnaise |
1/8 teaspoon white vinegar |
salt and pepper to taste |
1/2 cup heavy whipping cream whipped |
1/2 cup sliced almonds, toasted |
orange peel strips and fresh thyme, optional |
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.
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