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Springtime Luncheon Salad

 Springtime Luncheon Salad
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
8-10 ServingsPrep: 30 min. + chilling


  • 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
  • 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

2 of 2

Springtime Luncheon Salad (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.