Springtime Luncheon Salad
Ingredients
- 2 envelopes unflavored gelatin
- 2-1/2 cups orange juice, divided
- 2 cups sugar ⓘ
- Dash salt ⓘ
- 4 large egg yolks, lightly beaten ⓘ
- 3 medium navel oranges, peeled and sectioned
- 3 tablespoons lemon juice ⓘ
- 1 teaspoon grated orange zest ⓘ
- 1 teaspoon grated lemon zest ⓘ
- 2 cups heavy whipping cream, whipped ⓘ
- 6 cups cubed cooked chicken ⓘ
- 1 cup chopped celery ⓘ
- 1 cup mayonnaise ⓘ
- 1/8 teaspoon white vinegar ⓘ
- Salt and pepper to taste ⓘ
- 1/2 cup heavy whipping cream whipped ⓘ
- 1/2 cup sliced almonds, toasted ⓘ
Instructions
- In a large saucepan, sprinkle gelatin over 1 cup orange juice; let stand for 1 minute. Stir in sugar and salt. Cook and stir over low heat until gelatin and sugar are completely dissolved. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat.
- Stir in the orange sections, lemon juice, grated zest and remaining orange juice. Cool.
- Fold in whipped cream. Pour into a 9-cup ring mold coated with cooking spray. Chill until set.
- In a large bowl, combine chicken and celery. In a small bowl, combine mayonnaise, vinegar, salt and pepper; fold in whipped cream. Fold into chicken mixture.
- Unmold gelatin onto a serving platter. Fill center with chicken salad. Sprinkle with almonds. Serve with orange peel and thyme if desired.
Nutrition & Diet Analysis (per serving)
809
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).