Chicken Salad Mold Recipe

Name: Chicken Salad Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 eggs, hard-boiled and chopped fine; 4 c. cooked chicken, finely cut; 1/2 c. finely cut green pepper; 1/2 c. finely cut green onions; 1/2 c. pimento; 1 c. chopped celery; 2 Tbsp. plain gelatin; 1/2 c. cream cheese; 1 c. mayonnaise; 1/2 lb. bacon, fried crisp and broken into pieces; 2 Tbsp. bacon drippings; 1 1/2 tsp. salt

Servings: persons

10 eggs, hard-boiled and chopped fine
4 c. cooked chicken, finely cut
1/2 c. finely cut green pepper
1/2 c. finely cut green onions
1/2 c. pimento
1 c. chopped celery
2 Tbsp. plain gelatin
1/2 c. cream cheese
1 c. mayonnaise
1/2 lb. bacon, fried crisp and broken into pieces
2 Tbsp. bacon drippings
1 1/2 tsp. salt

1
Combine plain gelatin in 1/2 cup cold water and set aside for 5 minutes.
2
Then in double boiler combine gelatin, cream cheese and mayonnaise.
3
Heat until smooth.
4
Add bacon.
5
Mix chicken mixture, mayonnaise mix and bacon bits, plus 2 tablespoons of bacon drippings.
6
Blend well and add salt.
7
Mix well and let stand in refrigerator 7 to 8 hours.
8
Can be made the day before.

3495

kcal

Calories

342

Fat

Carbs

102

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 12 ingredients. The key ingredients include: 10 eggs, hard-boiled and chopped fine, 4 c. cooked chicken, finely cut, 1/2 c. finely cut green pepper, 1/2 c. finely cut green onions, and more.

Yes, Chicken Salad Mold 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 Salad Mold

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