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Springtime Luncheon Salad Recipe

Springtime Luncheon Salad Recipe

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
TOTAL TIME: Prep: 30 min. + chilling YIELD:8-10 servings

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

  • 1. 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.
  • 2. Stir in the orange sections, lemon juice, grated peel and remaining orange juice. Cool.
  • 3. Fold in whipped cream. Pour into a 9-cup ring mold coated with cooking spray. Chill until set.
  • 4. 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.
  • 5. 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 Pairings

Light-Bodied White Wine

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