Jellied Chicken Salad


1 envelope unflavored gelatin
1 3/4 cups chicken broth*
2 cups cut-up cooked chicken*
2 tablespoons lemon juice
1/4 cup chopped celery
2 tablespoons pimiento-stuffed olives, sliced
1 tablespoon minced onion
1/2 teaspoon salt
Tomato wedges

Sprinkle gelatin on 1/2 cup chicken broth to soften. Stir over low heat until gelatins is dissolved; stir in remaining broth. Chill until slightly thickened.

Stir chicken, lemon juice, celery, olives, onion and salt into gelatin. Pour into loaf pan, 9x5x3 inches. Chill until firm. Garnish with pimiento and tomato wedges. 4 servings.

*Other cooked meats (beef, lamb, veal) can be substituted for the chicken; beef broth (bouillon) for the chicken broth.

Perfect for a hot summer evening! Serve with buttered peas tossed with cut-up avocado, cloverleaf rolls with currant jelly, sugar cookies and iced tea.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

2 thoughts on “Jellied Chicken Salad

  1. Pingback: 1950s recipes for the holidays that aren't as loved today - Recollections Blog

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