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Springtime Luncheon Salad

I discovered this recipe when I was looking for meals to serve on warm days. Chicken salad nestled in a molded 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
  • Makes
    8-10 servings


  • 2 envelopes unflavored gelatin
  • 2-1/2 cups orange juice, divided
  • 2 cups sugar
  • Dash salt
  • 4 large egg yolks, lightly beaten
  • 3 medium navel oranges, peeled and sectioned
  • 3 tablespoons lemon juice
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 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
  • Optional: Orange zest strips and fresh thyme


  • 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 zest 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 zest strips and thyme if desired.
Nutrition Facts
1 each: 786 calories, 50g fat (19g saturated fat), 249mg cholesterol, 246mg sodium, 55g carbohydrate (50g sugars, 2g fiber), 30g protein.

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  • s_pants
    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's definitely not something that I can eat a lot of at one time.