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Chicken Salad Mold

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This nostalgic Chicken Salad Mold is a light, protein-rich dish that feels elegant yet simple. The clear gelatin base, infused with hot chicken broth and a splash of lemon juice, sets into a delicate, refreshing matrix. Inside, you&# 226;ÂÂll find tender diced chicken, crunchy celery, and savory black olives, all bound together without heavy dressings. ItâÂÂs perfect for cool summer picnics, holiday appetizers, or a low-carb lunch. The texture is smooth and satisfying, with a bright, zesty flavor profile that stands alone or pairs beautifully with a side of low-fat mayonnaise for dipping. ItâÂÂs an easy, make-ahead recipe that looks impressive on any table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 548.4
Dietary: Diabetic, Gluten-free
Description
This nostalgic Chicken Salad Mold is a light, protein-rich dish that feels elegant yet simple. The clear gelatin base, infused with hot chicken broth and a splash of lemon juice, sets into a delicate, refreshing matrix. Inside, you&# 226;ÂÂll find tender diced chicken, crunchy celery, and savory black olives, all bound together without heavy dressings. ItâÂÂs perfect for cool summer picnics, holiday appetizers, or a low-carb lunch. The texture is smooth and satisfying, with a bright, zesty flavor profile that stands alone or pairs beautifully with a side of low-fat mayonnaise for dipping. ItâÂÂs an easy, make-ahead recipe that looks impressive on any table.
Ingredients
  • 1 1/2 teaspoon Gelatin, granulated
  • 1/2 cup Cold water
  • 2 1/4 cup Hot chicken broth
  • 1 teaspoon Lemon juice
  • 1 1/2 cup Chicken, cooked, diced small
  • 1/4 cup Celery, chopped fine
  • 2 teaspoon Black olives, chopped fine
  • 2 teaspoon Green onions, chopped fine
  • 2 teaspoon Pimientos (or Red Bell
Directions
  1. 1
    Sprinkle the granulated gelatin over the cold water in a small bowl and let it soak for 5 minutes to soften.
  2. 2
    In a saucepan, bring the hot chicken broth to a simmer, then stir in the softened gelatin mixture until completely dissolved.
  3. 3
    Remove from heat and stir in the lemon juice.
  4. 4
    Refrigerate the broth mixture until it reaches the consistency of unbeaten egg whites (soft ball stage), about 20-30 minutes.
  5. 5
    Gently fold in the diced chicken, celery, black olives, green onions, and pimientos.
  6. 6
    Pour the mixture into a 4-cup ring mold, a loaf pan, or individual serving molds.
  7. 7
    Cover with plastic wrap and refrigerate for at least 3 hours, or until firmly set.
  8. 8
    To unmold, dip the bottom of the mold briefly in warm water, then invert onto a serving plate.
  9. 9
    If using a loaf pan, slice into 5 thick slices. If using a ring mold, serve as is.
  10. 10
    Top each serving with a teaspoon of low-fat mayonnaise or serve mayonnaise on the side for dipping.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 548.4kcal
% Daily Value *
Total Fat 27.1g42%
Saturated Fat 7.4g37%
Cholesterol 200.2mg67%
Sodium 192.7mg9%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.4g2%
Sugars 0.4g
Protein 62.8g126%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, salad, gelatin, mold, chilled, appetizer, american, celery, olives, lemon, broth, low-carb, picnic, make-ahead, refreshing, nostalgic, protein, dinner-party, side-dish
Read it online: https://www.chefs-mate.com/recipe/chicken-salad-mold/