Features - Food Recipes

Molded Chicken and Cucumber Salad

3 whole chicken breasts, split (about 2 1/4 pounds)
1 large onion, quartered
1 stalk celery with top, cut up
3 teaspoons salt
6 whole peppercorns
3 cups water
2 envelopes unflavored gelatin
3/4 cup dry white wine
2 medium-size cucumbers
1/4 cup chopped green onion
1 tablespoon chopped fresh dill or 1 teaspoon
dried dillweed
3/4 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
Avocado slices
Lemon wedges
1. Combine chicken breasts, onion, celery, 2 teaspoons of the salt, peppercorns and water in large saucepan.

Bring to boiling; lower heat; simmer, covered, 30 minutes, or until chicken is tender.Remove from heat; cool in broth until cool enough to handle.

2. Lift chicken from broth, remove and discard skin and bones; dice meat; place in a large bowl.

3. Strain stock into a measuring cup; there should be about 2 cups. Return broth to saucepan; bring to boiling.

4. Sprinkle gelatin over Vi cup of the wine; let stand to soften, 5 minutes. Stir into' hot broth until dissolved. Measure out 1/4 cup; combine with remaining 1/4 cup wine and pour into an 8-cup mold. Place mold in a pan filled with ice and water; chill until mixture is syrupy-thick. Cut 15 to 18 thin slices from one cucumber; arrange overlapping on gelatin, pressing down slightly.

5. Shred remaining cucumber coarsely. (You should have about 2 cups.) Add to chicken along with onion and dill or dillweed. Chill remaining gelatin mixture until syrupy-thick; stir in mayonnaise or salad dressing, sour cream and the remaining 1 teaspoon salt until smooth. Pour over chicken mixture; stir to mix. Carefully spoon into mold. Refrigerate several hours, or until firm.

6. Unmold onto serving plate. Garnish with crisp lettuce, avocado slices, lemon wedges and sprigs of dill















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