Chicken Aspic Salad
A visually appealing cold chicken aspic salad featuring tender chicken, crisp celery, and a flavorful tomato and chicken stock gelatin base. Perfect for entertaining or light summer meals, it offers a refreshing, savory taste with a delightful texture that appeals to fans of classic cold salads and aspics.
Ingredients
Instructions
- Sprinkle 1 envelope of plain gelatin into the cold tomato juice.
- Heat, stirring, until the gelatin is dissolved.
- Add 1/4 teaspoon salt, 1 tablespoon lemon juice, and a dash of Tabasco.
- Set aside to cool.
- In a separate saucepan, sprinkle 1 envelope of gelatin into the chicken stock.
- Heat and stir until the gelatin is dissolved.
- Remove from heat and add 1/4 teaspoon salt and 1 tablespoon lemon juice.
- Let the mixture cool.
- Add the cooked, diced chicken, diced celery, and green pepper to the cooled chicken stock mixture.
- Pour half of this mixture into a Pam-coated loaf pan and chill until firm.
- When firm, add the tomato aspic mixture on top.
- When the aspic is almost firm, spread the remaining chicken mixture over the top.
- Chill until completely set.
- Serve the salad on a bed of lettuce.
Nutrition & Diet Analysis (per serving)
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).