Creamy chicken salad mold: A really retro recipe from 1965 - Click Americana (2024)

Ingredients

• 1 chicken (5 to 5-1/2 pounds), cut up
• 2 teaspoons salt
• 5 peppercorns
• 1 small onion, sliced
• 3 sprigs celery leaves
• 2 envelopes unflavored gelatin
• 3 cups chicken broth
• 4 teaspoons grated onion
• 2 tablespoons lemon juice
• 1 cup mayonnaise/salad dressing
• 1 teaspoons dry mustard
• 2 teaspoons salt
• 1/2 teaspoons black pepper
• 1 cup diced celery
• 2 tablespoons chopped parsley

Instructions

1. Put chicken, 2 teaspoons salt, peppercorns, sliced onion, and celery leaves in large saucepan.
2. Add water to cover.
3. Cover pan; simmer until tender.
4. Remove cooked chicken from bones; return bones and skin to broth.
5. Cook until broth is reduced to 1 quart; strain, cool and remove fat.
6. Cube chicken (youshouldhave four cups); reserve.
7. Soak gelatin in 1/2 cup cold chicken broth.
8. Heat 2-1/2 cups chicken broth; add gelatin mixture; stir until dissolved.
9. Combine grated onion, lemon juice, mayonnaise or salad dressing, mustard, 2 teaspoons salt and pepper.
10. Add togelatinmixture; mix well.
11. Chill until mixture begins to jell.
12. Fold in celery, parsley and cubedchicken.
13. Turn into 7-cup mold.
14. Chill several hours or until firm.
15. Unmold on to a serving plate and garnish as desired with greens.

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Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.