Curried Chicken Salad Mold
A savory, creamy chicken salad molded with curry and pimiento, perfect for elegant appetizers or light lunches, combining tender chicken with flavorful seasonings and garnishes.
Ingredients
- 2 envelopes unflavored gelatin ⓘ
- 1 (10 1/2 oz.) can condensed cream of chicken soup, undiluted
- 1 chicken bouillon cube ⓘ
- 1 cup boiling water ⓘ
- 2 Tbsp. lemon juice ⓘ
- 1 1/2 tsp. curry powder ⓘ
- 1 cup coarsely chopped cooked chicken
- 1/4 cup chopped pimiento ⓘ
- 1/4 cup sweet pickle relish, drained
- 4 pimento-stuffed olives, sliced ⓘ
Instructions
- In large bowl, sprinkle gelatin over 1/2 cup cold water.
- Let stand 5 minutes to soften.
- Dissolve chicken bouillon cube in 1 cup boiling water.
- Add undiluted cream of chicken soup, lemon juice, and curry powder to the gelatin.
- Stir until well combined and gelatin is dissolved.
- Add cooked chicken, chopped pimiento, and sweet pickle relish to the mixture.
- Pour into a mold and refrigerate until set, about 2-4 hours.
- Unmold onto a serving plate and garnish with watercress sprigs.
- Decorate with sliced pimento-stuffed olives before serving.
Tips & Substitutions
For a creamier texture, consider using a flavored gelatin like lemon or mango instead of unflavored. If you're short on time, pre-cooked rotisserie chicken makes a convenient substitute for the cooked chicken. Adjust the curry powder to your taste; you can add more for extra spice or substitute with a milder curry blend if preferred. This dish can also incorporate diced apples or nuts for added crunch.
Serving Suggestions
Serve the Curried Chicken Salad Mold on a bed of mixed greens for an elegant presentation. It pairs beautifully with Creamy Cheese Grits for a comforting meal. You can also complement it with crusty bread or crackers for a delightful crunch. Garnish with fresh herbs or additional olives for a pop of color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, it's best to slice the mold into portions and let them sit at room temperature for about 15 minutes before serving. Avoid microwave reheating as it may alter the texture of the gelatin.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Chicken Salad Mold contains roughly 264 calories, with 12g protein, 42g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (115% of the Daily Value), iron (67% of the Daily Value), and protein (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 551mg per serving (24% of the Daily Value).
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).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, this dish is perfect for meal prep! You can prepare the chicken salad mold a day in advance and refrigerate it until you're ready to serve. Just ensure it’s well covered to maintain freshness and prevent odors from other foods in the fridge.
What can I use instead of chicken bouillon?
If you prefer a vegetarian option, you can substitute the chicken bouillon cube with vegetable bouillon or use homemade vegetable stock. This will still provide a rich flavor to your dish without the meat.
Is it possible to freeze the Curried Chicken Salad Mold?
Freezing is not recommended for this gelatin-based dish, as it can alter the texture and make it watery upon thawing. It's best enjoyed fresh or within a few days after preparation.
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).