Chicken Aspic Vegetable Salad Recipe

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Servings: 12


Cost per serving $1.25 view details
  • 3 whole chicken breasts
  • 5 c. boiling water
  • 4 chicken bouillon cubes
  • 2 celery tops
  • 2 carrots
  • 2 sprigs parsley
  • 1 sm. bay leaf
  • 1 teaspoon salt
  • 2 tbsp. unflavored gelatin
  • 3 1/2 c. cooked vegetables (asparagus, carrots, corn, brussel sprouts, celery)
  • 1 1/4 c. mayonnaise
  • 3 black olives
  • Salad greens
  • Tomato wedges
  • Paprika


  1. Place chicken breasts in a kettle. Dissolve bouillon cubes in boiling water; add in to chicken, bring to boil, skim. Add in next 5 ingredients. Cover, bring to boil and simmer till chicken is tender. Cold chicken and broth quickly. Remove skin and bones from chicken breasts (irregular pcs of chicken are combined with vegetables in mold). Skim fat from broth.
  2. Soften gelatin in 1/4 c. cool water; heat till gelatin is melted then combine with 4 c. broth. Correct seasoning, refrigeratetill syrupy. Add in cooked vegetables and chicken chunks to 3 1/2 c. of the chilled broth. Pour into a 2 qt mold, refrigeratetill set. To remaining 1/2 c. chilled broth add in 1/4 c. mayonnaise, mix till smooth and pour over chicken breasts to glaze them. Decorate each chicken breast with 1/2 black olive, minced parsley and a sprinkling of paprika.
  3. To serve: Unmold vegetable aspic, garnish with greens. Arrange chicken breasts on platter, garnish with greens and tomato wedges. Makes 6 servings.
  4. Dressing: Thin remaining 1 c. of mayonnaise with a little chicken broth. Add in lemon juice if you like.
  5. If broth sets, heat it a little before adding mayonnaise.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 335g
Recipe makes 12 servings
Calories 326  
Calories from Fat 239 73%
Total Fat 26.85g 34%
Saturated Fat 4.29g 17%
Trans Fat 0.04g  
Cholesterol 22mg 7%
Sodium 637mg 27%
Potassium 356mg 10%
Total Carbs 11.62g 3%
Dietary Fiber 3.3g 11%
Sugars 1.37g 1%
Protein 11.43g 18%
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