Best 4 Jellied Chicken Salad Recipes

Indulge in a delightful culinary journey with Jellied Chicken Salad, a classic dish that combines the savory flavors of chicken, vegetables, and a refreshing gelatin-based dressing. This Southern staple is perfect for potlucks, picnics, or as a light and flavorful lunch or dinner option. The recipe offers a step-by-step guide to creating this iconic salad, along with variations such as the flavorful Celery Chicken Salad and the tangy Mustard Chicken Salad. With its vibrant colors and textures, Jellied Chicken Salad is a timeless dish that will impress your taste buds and leave you craving more.

Let's cook with our recipes!

CHICKEN SALAD WITH CRANBERRY/LEMON JELLO TOPPING

Chicken Salad With Cranberry/Lemon Jello Topping image

This recipe is perfect for women's luncheons or just to serve for a gathering of friends. Everyone loves it! It's a refreshing way to spice up chicken salad. I serve it with croissants and fresh fruit.

Provided by Chef Doozer

Categories Gelatin

Time 14h

Yield 9 serving(s)

Number Of Ingredients 11

Ingredients

1 (7 g) envelope knox gelatin
1/4 cup cold water
1/4 cup boiling water
2 cups cooked chicken, chopped
1 cup chopped celery
1 cup mayonnaise
2 tablespoons dried onion flakes or 2 tablespoons fresh onions
1 (3 ounce) box lemon Jell-O gelatin
3/4 cup boiling water
1 (15 ounce) can jellied cranberry sauce
1/4 cup orange juice

Steps:

Soften 1 envelope of Knox gelatin in 1/4 cold water.
Add 1/4 cup boiling water.
Stir until dissolved.
Add chicken, mayo, celery, and onion.
Mix well and pour into an 8 by 8 or 9 by 9 pan.
Chill while you prepare the topping.
Mix lemon jello, boiling water, cranberry sauce, and orange juice.
Spoon over the chicken pan mixture.
Refrigerate overnight.
A double recipe can be made in a 9 by 13 pan.

JELLIED CHICKEN AND CORIANDER "TERRINE"

Jellied Chicken and Coriander

Terrines - molded preparations of meat, fish, or vegetables - are wonderfully rich and dense. This chicken variation, with a fraction of the calories and fat of a traditional terrine, draws its structure and moistness from aspic and its lively seasonings from China. To accompany it, try Japanese soba noodles - their springy texture contrasts with the terrine's smooth gel and tender chicken - and fast-cooked snow peas , for crunch.

Categories Chicken Ginger Herb Appetizer Gourmet

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

3 cups chicken broth, fat skimmed
1/2 cup medium-dry Sherry
2 teaspoons soy sauce
a 1 1/2-inch piece fresh gingerroot, cut into 1/4-inch-thick slices
6 scallions, each cut crosswise into thirds and flattened with flat side of a large knife
1 1/2 tablespoons star anise pieces*, crushed lightly
1/2 teaspoon salt
1 pound skinless boneless chicken breasts (about 3 breast halves)
about 3/4 cup cold water
1 envelope plus 1 1/2 teaspoons (about 4 1/2 teaspoons total) unflavored gelatin
1/2 cup fresh coriander leaves, washed well and spun dry
For sauce
2 tablespoons hoisin sauce
4 teaspoons rice vinegar (not seasoned)
Accompaniment: 1/4 cup drained pickled ginger*
*available at Asian markets and some specialty foods shops

Steps:

In a 3-quart saucepan simmer broth, Sherry, soy sauce, gingerroot, scallions, star anise, and salt, covered, 25 minutes. Add chicken and cook at a bare simmer, uncovered, 15 minutes. Cool chicken in liquid, uncovered, 1 hour.
Transfer chicken to a bowl, reserving cooking liquid, and tear into thin shreds. Chill chicken, covered, while making aspic.
Pour reserved cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Measure liquid and add enough cold water (about 1/2 cup) to measure 3 cups total. Return liquid to cleaned pan.
In a small bowl sprinkle gelatin over 1/4 cup cold water to soften. Stir gelatin mixture into cooking liquid and heat over moderate heat, stirring, until gelatin is dissolved (do not boil).
Toss chicken with coriander and arrange evenly in a 2-quart terrine or loaf pan. Pour aspic slowly over chicken mixture. Chill terrine, covered, until firm, at least 6 hours, and up to 2 days.
Make sauce:
In a small bowl stir together hoisin sauce and vinegar until smooth.
Run a thin knife around edge of terrine and dip terrine or pan into a larger pan of hot water 10 seconds to loosen. Invert terrine onto a platter and serve with sauce and pickled ginger. Terrine will be quite fragile: If slicing, use an electric knife; otherwise, serve with a spoon.

CLASSIC CHICKEN SALAD

Classic Chicken Salad image

A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!

Provided by Holly Nilsson

Categories Salad

Time 15m

Number Of Ingredients 8

Ingredients

2 cups cooked chicken (chopped)
½ cup mayonnaise
1 stalk celery (chopped)
1 green onion (diced (or chives or red onion))
1 teaspoon dijon mustard
½ teaspoon seasoned salt
pepper to taste
1 teaspoon fresh dill (optional)

Steps:

Combine all ingredients in a small bowl and mix well.
Season with salt and pepper to taste.
Serve as a sandwich or over salad.

Nutrition Facts : Calories 206 kcal, Carbohydrate 1 g, Protein 15 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 362 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY MOLDED CHICKEN SALAD

Easy Molded Chicken Salad image

This is a tasty Molded Chicken Salad. It is a culmination of a couple of recipes I found on the web. I don't have a jello mold so I use an 8x8" square Pyrex dish. The portions are quite thick. I am sure you can use a 9x13" baking instead if you want thinner portions.

Provided by AuntWoofieWoof

Categories Chicken

Time 5h

Yield 1 oblong pan, 6 serving(s)

Number Of Ingredients 7

Ingredients

2 envelopes knox unflavored gelatin
1/2 cup cold water
2 1/2 cups chicken broth (homemade or canned)
1 cup mayonnaise or 1 cup Miracle Whip
1 diced green bell pepper, or red bell pepper or a combination (appx 1 cup)
8 green onions, diced (appx 3/4 cup)
2 cups diced cooked chicken

Steps:

Put the diced bell peppers and green onions in the same bowl.
Chill in refrigarator until ready to use.
Pour the chicken broth into a saucepan and bring it to a boil
Meanwhile, pour the cold water into a large mixing bowl.
Sprinkle the Knox Gelatin into it, stirring as you add until well mixed
Pour the chicken broth into the gelatin mixture, using a wire whisk, until gelatin is completely dissolved.
Add the Mayonnaise or Miracle Whip using the wire whisk until well mixed and no lumps appear.
Add the bell pepper and green onion mixture and mix well.
Add the diced chicken and mix well.
Pour the mixture into desired baking dish or jello mold.
Cover with lid or plastic wrap.
Refrigerate for 4 hours or untl set.
If using a Jello mold, unmold it onto a plate.
For a nice touch. place some lettuce leaves on the plate before unmolding the jello salad.
If using a cake pan or pyrex dish, serve the jello salad from it.

Tips:

If you don't have any leftover chicken, you can use a rotisserie chicken. Just shred the chicken meat and add it to the salad.
To make the salad even more flavorful, you can add some chopped celery, onion, or pickle relish.
You can also add some chopped hard-boiled eggs to the salad for extra protein.
If you want a thicker salad, you can add more gelatin. Just be sure to follow the directions on the package.
Serve the salad chilled for best results.

Conclusion:

Jellied chicken salad is a classic dish that is both delicious and easy to make. It's perfect for a potluck or picnic, and it's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can make a delicious and refreshing salad that everyone will love. So next time you have some leftover chicken, don't be afraid to give jellied chicken salad a try.