Chicken Aspic Vegetable Salad 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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!