Chicken Salad Mold
Ingredients
1-1/2 Tbsp. gelatin, granulated
1/2 C. cold water
2-1/4 C. hot chicken broth
1 Tbsp. lemon juice
1-1/2 C. chicken, cooked, diced small
1/4 C. celery, chopped fine
2 Tbsp. black olives, chopped fine
2 Tbsp. green onions, chopped fine
2 Tbsp. pimientos, or red bell pepper, chopped fine
10 Tbsp. mayonnaise, low fat
Cooking Instructions
Soak gelatin in cold water. Add very hot chicken broth and lemon juice; stir to dissolve. Cool, then chill in the refrigerator until mixture is the consistency of unbeaten egg whites. Carefully fold in all remaining ingredients, except mayonnaise. Turn into a 4-C. ring mold, a 7-1/2 by 3-3/4 by 2 inch loaf pan, or five 6-oz. individual molds. Cover with plastic wrap. Chill about three hours before unmolding. If molded in a loaf pan, unmold, cut in 5 slices about 1-1/2 inches thick, and place 2 tsp. mayonnaise on top of each serving. If molded in a 4-C. ring mold, unmold onto crisp lettuce, and place a small bowl with mayonnaise in the center of the ring.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)