Springtime Luncheon Salad Recipe

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Springtime Luncheon Salad Recipe
Springtime Luncheon Salad Recipe photo by Taste of Home
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Springtime Luncheon Salad Recipe

Read Reviews
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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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2 envelopes unflavored gelatin
  • 2-1/2 cups orange juice, divided
  • 2 cups sugar
  • Dash salt
  • 4 egg yolks, beaten
  • 3 medium navel oranges, peeled and sectioned
  • 3 tablespoons lemon juice
  • 1 teaspoon grated orange peel
  • 1 teaspoon grated lemon peel
  • 2 cups 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 whipping cream, whipped
  • 1/2 cup sliced almonds, toasted
  • Orange peel strips and fresh thyme, optional

Directions

In a 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 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. Garnish with almonds, orange peel and thyme if desired. Yield: 8-10 servings.
Originally published as Springtime Luncheon Salad in Taste of Home April/May 2002, p29

Nutritional Facts

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

  • 2 envelopes unflavored gelatin
  • 2-1/2 cups orange juice, divided
  • 2 cups sugar
  • Dash salt
  • 4 egg yolks, beaten
  • 3 medium navel oranges, peeled and sectioned
  • 3 tablespoons lemon juice
  • 1 teaspoon grated orange peel
  • 1 teaspoon grated lemon peel
  • 2 cups 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 whipping cream, whipped
  • 1/2 cup sliced almonds, toasted
  • Orange peel strips and fresh thyme, optional
  1. In a 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 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.
  3. 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. Garnish with almonds, orange peel and thyme if desired. Yield: 8-10 servings.
Originally published as Springtime Luncheon Salad in Taste of Home April/May 2002, p29

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Reviews forSpringtime Luncheon Salad

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s_pants User ID: 174050 126081
Reviewed Sep. 16, 2010

"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."

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