This Cold Chicken Salad Recipe is definitely going to be the hit of your next dinner party. Use a fancy or plain mold to shape this chicken salad.
A Christmas tree shape at holiday time would be perfect.
It’s easy enough to make a day ahead of time and will be festive and appetizing on a buffet table. Serve with a variety of crackers and cocktail slices of bread.
This would be perfect for a casual cocktail party or a special luncheon.
Leftovers last for days if tightly wrapped in plastic, but I wouldn’t count on having very much leftover – it’s that good!
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A molded cold chicken salad that's ideal party fare! It would also be nice on a buffet table.
- 1 whole chicken 3 1/2 to 4 pounds
- 3/4 cup sweet pickle relish
- 1 cup mayonnaise regular or light
- 1 package 8 ounces cream cheese, regular or non-fat, softened
- 1 can 10.75 ounces condensed cream of mushroom soup
- 2 envelopes .25 ounces unflavored gelatin
- Boil the whole chicken until it is done. When cool enough to handle, remove the meat from the skin and bones, and chop or shred it into small pieces.
- Heat the chicken soup in a small saucepan and add the 2 packets of gelatin. Stir the gelatin until it dissolves, and then add the cream cheese. Remove the pan from the heat, and stir until the cream cheese is smooth and all the ingredients are well combined.
- Add the shredded chicken, the sweet pickle relish and the mayonnaise to the cream cheese mixture and stir until smooth. Pour the mixture into a greased mold and chill until set. You can also use non-stick cooking spray on the mold. If you don't have a mold, try using a medium sized stainless steel bowl.
- To unmold the chicken salad, fill a bowl with very hot water and dip the mold in the hot water for a few seconds. Flip it over and the mold should come easily off.
Enjoy!
Food For Thought – You can use a whole rotisserie chicken from the market instead of the boiled chicken. It adds some depth of flavor, and is hugely convenient in this cold chicken salad recipe if you are pressed for time!
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