Congealed Chicken Salad Recipes

Steps:

• In a large pot, boil chicken until done, drain and cool. Remove skin and bones and chop meat into small pieces. In a bowl, combine chicken, pickles and mayonnaise.
• In a saucepan, heat soup and gelatin until gelatin dissolves. Remove from heat and add cream cheese. Stir until smooth.
• Add chicken, pickles and mayonnaise to cream cheese mixture and mix until smooth. Pour into a greased mold and chill until firm.

Steps:

• In a large bowl, dissolve the gelatin in 3/4 cup boiling water.
• Add 1 cup cold water.
• Stir in the vinegar, mayonnaise and salt.
• Refrigerate until the edges begin to become firm.
• Beat until fluffy.
• Squeeze liquid from spinach.
• Add celery, onion, spinach and cottage cheese to gelatin mixture.
• Lightly grease a 1 quart mold. A ring shape is nice for serving wedges however slices from a bread pan or squares from a 8x8 baking dish are nice too.
• Spoon spinach mixture into the mold.
• Cover with plastic wrap and chill over night.
• Serve cold on a lettuce lined plate.

Steps:

• Prepare gelatin according to package directions, substituting 1 cup cold water with 1 cup crushed ice. Place gelatin into freezer until almost congealed.
• Place cream cheese in a bowl and beat until smooth. Fold cream cheese into gelatin. Add cottage cheese, fruit cocktail, pineapple, oranges, apples, banana, cherries and walnuts. Mix well.
• Pour into mold or dish and refrigerate until completely set.

Steps:

• Place chicken in shallow dish. Season with salt and pepper and scatter shallots, 2 cloves garlic, bay leaves and thyme on top. Cover and refrigerate 24 hours.
• Place chicken, with seasonings, in saucepan that will hold it snugly in single layer. Pour in enough oil to cover completely. Heat, adjusting burner so oil simmers very gently. Cook 1 3/4 hours, skimming surface from time to time. Allow to cool, then refrigerate overnight. It can be refrigerated for a week or even a bit more.
• Saute bacon until lightly browned. Drain, reserving 2 teaspoons fat, and place on paper towel. Rub toast slices with remaining garlic clove and brush with a little olive oil.
• Beat 6 tablespoons olive oil with vinegar and bacon fat. Season to taste with salt and pepper.
• Place frisee and arugula or watercress in salad bowl and toss with dressing. Season with salt and pepper.
• Remove chicken from refrigerator, and scrape off as much oil as possible. Heat a nonstick skillet and place chicken, skin side down, in it over medium heat. Saute until skin is browned, 2 to 3 minutes. Turn and saute other side 2 to 3 minutes. Remove chicken from pan and use small knife to remove bone. Slice chicken, place in salad bowl and toss gently with greens.
• Place 2 slices toast on each of 4 plates. Mound chicken and greens in center. Scatter with bacon and parsley, and serve.

Steps:

• Combine everything. Chill for a hour.
• Wonderful on toast, or on crackers or use to stuff a tomato.