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Springtime Luncheon Salad Recipe

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I discovered this recipe when I was looking for meals to serve on warm days. Chicken salad nestled in a molden gelatin ring makes this a perfect light luncheon. Even my son likes it...and he's the pickiest eater on the planet! -Julie Dillion, Boise, Idaho

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Springtime Luncheon Salad Recipe

Prep: 30 min. + chilling

Yield: 8-10 Servings

30 30

Ingredients

2 envelopes unflavored gelatin
2-1/2 cups orange juice, divided
2 cups sugar
Dash salt
4 egg yolks, lightly beaten
3 medium navel oranges, peeled and sectioned
3 tablespoons lemon juice
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
2 cups heavy whipping cream, whipped
CHICKEN SALAD:
6 cups cubed cooked chicken
1 cup chopped celery
1 cup mayonnaise
1/8 teaspoon white vinegar
Salt and pepper to taste
1/2 cup heavy whipping cream whipped
1/2 cup sliced almonds, toasted
Orange peel strips and fresh thyme, optional

Directions

In a large saucepan, sprinkle gelatin over 1 cup orange juice; let stand for 1 minute. Stir in sugar and salt. Cook and stir over low heat until gelatin and sugar are completely dissolved. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat.
Stir in the orange sections, lemon juice, grated peel and remaining orange juice. Cool.
Fold in whipped cream. Pour into a 9-cup ring mold coated with cooking spray. Chill until set.
In a large bowl, combine chicken and celery. In a small bowl, combine mayonnaise, vinegar, salt and pepper; fold in whipped cream. Fold into chicken mixture.
Unmold gelatin onto a serving platter. Fill center with chicken salad. Sprinkle with almonds. Serve with orange peel and thyme if desired. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 786 calories, 50 g fat (19 g saturated fat), 249 mg cholesterol, 246 mg sodium, 55 g carbohydrate, 2 g fiber, 30 g protein.

Originally published as Springtime Luncheon Salad in Taste of Home April/May 2002, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Springtime Luncheon Salad (1)

Springtime Luncheon Salad

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Reviewed on Sep. 16, 2010 by s_pants

I wasn't sure what to expect from this recipe. It seemed like an odd combination, yet I was intrigued by it. I ended up making it for a baby shower and everyone seemed to love it. I thought the gelatin was a little overly sweet (when i make it again, I'll cut down the sugar to 1-1/2 cups and see how that does). But overall I really enjoyed it...it's definitely not something that I can eat a lot of at one time.