- 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
- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Springtime Luncheon Salad
"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."