Moulded Green Chicken Salad
 
 
Author:
Recipe type: Salad
Ingredients
  • 12 oz canned chicken breast
  • 4 eggs
  • 4 celery ribs
  • 1 bunch (at least 4 in a bunch) scallions
  • 4 artichoke hearts, pickled in oil
  • 1 tbsp pickled jalapenos
  • ½ cup fresh spinach leaves
  • ¾ cup olive oil mayonnaise
  • 3 ¼ oz envelopes unflavoured gelatine
  • Salt and black pepper to taste
Directions
  1. Boil the eggs till firm, around three minutes. Peel and chop them into bite size pieces and keep aside.
  2. Chop the celery ribs into small pieces.
  3. Thinly slice the artichoke hearts.
  4. Mince the jalapenos roughly.
  5. Blend the spinach leaves with one cups of water. When thoroughly ground, sieve the liquid through a fine meshed sieve overlaid with a muslin cloth. Add enough water to make up to two cups of green juice.
  6. Sprinkle the gelatine over the green juice. Let stay unstirred for five minutes.
  7. Beat the gelatine into the green juice till well mixed and no grains of gelatine remain.
  8. Add the mayonnaise to the green juice and mix well.
  9. Add the remaining ingredients one by one, to the green mix and stir gently after each addition.
  10. Season with salt and freshly ground black pepper as required.
  11. Mix well and pour into a five cup mould.
  12. Cover the mould with cling wrap.
  13. Place in the refrigerator for at least three hours.
  14. When it time to serve, unmould the salad by placing the mould in warm water up to to the brim.
  15. Place a plate on top of the mould and turn upside down. The salad will slide onto the plate.
  16. Serve with toasted baguette slices. Perfect for lunch on a hot summer day!
Recipe by Pepper Route at http://pepperroute.com/moulded-green-chicken-salad/