Congealed Chicken Salad Recipe
Servings: 12
Ingredients
- 6 c. Cooked diced chicken
- 1 pt Mayonnaise
- 4 x Hard-boiled Large eggs, diced
- 2 c. Diced celery
- 2 c. Warm chicken broth
- 3 pkt Unflavored gelatin
- 1/2 c. Water
- 3 Tbsp. Diced sour pickles
- 1 x Lemon, juice of
- 1 c. Minced pecans Red pepper, salt & black pepper to taste Lettuce leaves Mayonnaise
Directions
- Dissolve gelatin in water. Combine with warm chicken broth & lemon juice.
- Mix chicken, Large eggs, celery, pecans & pickles together. Stir in mayonnaise & seasonings. Add in broth-gelatin mix slowly. Pour into a 9x13-inch dish & place in refrigerator. When set, cut in squares & serve on lettuce leaves with mayonnaise.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 12 servings | |
| Calories 594 | |
| Calories from Fat 428 | 72% |
| Total Fat 48.28g | 60% |
| Saturated Fat 8.59g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 457mg | 19% |
| Potassium 284mg | 8% |
| Total Carbs 21.14g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 19.03g | 13% |
| Protein 19.71g | 32% |
