Chicken Aspic Vegetable Salad Recipe Recipe

Name: Chicken Aspic Vegetable Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole chicken breasts; 5 c. boiling water; 4 chicken bouillon cubes; 2 celery tops; 2 carrots; 2 sprigs parsley; 1 sm. bay leaf; 1 teaspoon salt; 2 tbsp. unflavored gelatin; 3 1/2 c. cooked vegetables (asparagus, carrots, corn, brussel sprouts, celery); 1 1/4 c. mayonnaise; 3 black olives; Salad greens; Tomato wedges; Paprika

Servings: persons

3 whole chicken breasts
5 c. boiling water
4 chicken bouillon cubes
2 celery tops
2 carrots
2 sprigs parsley
1 sm. bay leaf
1 teaspoon salt
2 tbsp. unflavored gelatin
3 1/2 c. cooked vegetables (asparagus, carrots, corn, brussel sprouts, celery)
1 1/4 c. mayonnaise
3 black olives
Salad greens
Tomato wedges
Paprika

1
Place chicken breasts in a kettle.
2
Dissolve bouillon cubes in boiling water; add in to chicken, bring to boil, skim.
3
Add in next 5 ingredients.
4
Cover, bring to boil and simmer till chicken is tender.
5
Cold chicken and broth quickly.
6
Remove skin and bones from chicken breasts (irregular pcs of chicken are combined with vegetables in mold).
7
Skim fat from broth.
8
Soften gelatin in 1/4 c. cool water; heat till gelatin is melted then combine with 4 c. broth.
9
Correct seasoning, refrigeratetill syrupy.
10
Add in cooked vegetables and chicken chunks to 3 1/2 c. of the chilled broth.
11
Pour into a 2 qt mold, refrigeratetill set.
12
To remaining 1/2 c. chilled broth add in 1/4 c. mayonnaise, mix till smooth and pour over chicken breasts to glaze them.
13
Decorate each chicken breast with 1/2 black olive, minced parsley and a sprinkling of paprika.
14
To serve: Unmold vegetable aspic, garnish with greens.
15
Arrange chicken breasts on platter, garnish with greens and tomato wedges.
16
Dressing: Thin remaining 1 c. of mayonnaise with a little chicken broth.
17
Add in lemon juice if you like.
18
If broth sets, heat it a little before adding mayonnaise.

3480

kcal

Calories

363

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 15 ingredients. The key ingredients include: 3 whole chicken breasts, 5 c. boiling water, 4 chicken bouillon cubes, 2 celery tops, and more.

Yes, Chicken Aspic Vegetable Salad Recipe 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 Vegetable Salad Recipe

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