Congealed Chicken Salad Recipe

Name: Congealed Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium hen (about 4 lb.); 1 c. blanched almonds, chopped; 1 c. chopped celery; 1 c. India relish; 1 c. hot chicken stock; 2 c. mayonnaise; 1 c. tiny garden peas; 4 hard-boiled eggs, chopped; 2 envelopes unflavored gelatin; salt and pepper to taste; Tabasco sauce; red pepper (not cayenne)

Servings: persons

1 medium hen (about 4 lb.)
1 c. blanched almonds, chopped
1 c. chopped celery
1 c. India relish
1 c. hot chicken stock
2 c. mayonnaise
1 c. tiny garden peas
4 hard-boiled eggs, chopped
2 envelopes unflavored gelatin
salt and pepper to taste
Tabasco sauce
red pepper (not cayenne)

1
Cook and chop up chicken.
2
Chop finely, almonds, celery and eggs.
3
Dissolve gelatin in 1/2 cup cold water and add to hot chicken stock.
4
Stir until gelatin is dissolved.
5
Add mayonnaise and mix well.
6
Add all remaining ingredients.
7
Season to taste. Place in molds or pans and chill.
8
Serve on lettuce leaves topped with stuffed olives.

1464

kcal

Calories

132

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 12 ingredients. The key ingredients include: 1 medium hen (about 4 lb.), 1 c. blanched almonds, chopped, 1 c. chopped celery, 1 c. India relish, and more.

Yes, Congealed Chicken 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.

Congealed Chicken Salad

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