Orange & Chicken Surprise Salad
Surprise! Hidden beneath the layers of tangy orange and lemon jelly is a super tasty chicken salad.
Ingredients
Scale
For the Jello
- 2 packets orange jello
- 2 1/2 cups orange juice
- 1 cup lemon juice
- 1/2 cup boiling water, just off boil
For The Salad
- 11/2 cups finely diced cooked chicken
- 1/4 cup mayonnaise
- 1 tbsp chopped parsley
- 1/2 tbsp chopped tarragon
- 1/2 tbsp chopped chives
- 1/4 cup (about a handful) of cranberries, chopped
- 1/4 cup slivered almonds, toasted
- 1 stick of celery, diced
- more lemon juice to bind, if needed
- salt and pepper to taste
To Garnish
- 1 orange peeled and segmented
- Mint leaves
- Cranberries
Instructions
- Combine the jello, fruit juices and boiling water, stirring until the jello melts. Place in fridge to set.
- When about half set place a small bowl into the jello and weigh it down (baking beans are ideal if you have them, otherwise use rice or beans or anything else you have to hand).
- Chill for several hours until very firm.
- Meanwhile combine all the salad ingredients and season to taste.
- When the jelly is set, take a sharp knife and dip it in hot water. Dry the knife then ease all around the small bowl. You may need to dip it in the water a couple of times.
- Once the bowl is removed pack the chicken salad into the cavity. Put foil or a plate over it and chill until firm.
- When ready to serve, place the mould in hot water to loosen the jelly, it only needs to be in there a short time. Then turn it out and garnish with the orange segments, cranberries and mint leaves.
Notes
- If your cup sinks too low in your jelly mould like mine did, place the bottom of the mould in hot water. The jelly will melt. Keep the mould in the water until you get the level of jelly you desire then place back in the fridge to reset.