Chicken Aspic Salad Recipe

Name: Chicken Aspic Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 envelopes plain gelatin; 1 3/4 c. cold tomato juice; 1/2 tsp. salt; 2 Tbsp. lemon juice; dash of Tabasco; 3/4 c. cold chicken stock; 3/4 c. mayonnaise; 1 1/2 c. diced chicken, cooked; 1/2 c. diced celery; 3 Tbsp. green pepper, diced (optional)

Servings: persons

2 envelopes plain gelatin
1 3/4 c. cold tomato juice
1/2 tsp. salt
2 Tbsp. lemon juice
dash of Tabasco
3/4 c. cold chicken stock
3/4 c. mayonnaise
1 1/2 c. diced chicken, cooked
1/2 c. diced celery
3 Tbsp. green pepper, diced (optional)

1
Sprinkle 1 envelope gelatin in tomato juice.
2
Heat, stirring, until dissolved.
3
Add 1/4 teaspoon salt, 1 tablespoon lemon juice and dash of Tabasco.
4
Set aside to cool.
5
In separate saucepan, sprinkle 1 envelope gelatin in chicken stock.
6
Heat; stir until dissolved.
7
Remove from heat and add 1/4 teaspoon salt and 1 tablespoon lemon juice.
8
Let cool.
9
Add chicken, celery and green pepper.
10
Pour 1/2 of mixture into loaf pan that has been Pam coated.
11
Chill.
12
When firm, add tomato aspic mixture.
13
When aspic is almost firm, spread last half of chicken mix.
14
Chill.
15
Serve on lettuce.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 envelopes plain gelatin, 1 3/4 c. cold tomato juice, 1/2 tsp. salt, 2 Tbsp. lemon juice, and more.

Yes, Chicken Aspic Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Aspic Salad

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