Diabetic Salad Recipes
Chicken Salad Mold Recipe
Ingredients:
INGREDIENTS
1.50 tb Gelatin, granulated
0.50 c Cold water
2.25 c Hot chicken broth
1.00 tb Lemon juice
1.50 c Chicken, cooked, diced smal
0.25 c Celery, chopped fine
2.00 tb Black olives, chopped fine
2.00 tb Green onions, chopped fine
2.00 tb Pimientos (or Red Bell
Pepper) chopped fine
10.00 tb Mayonnaise, low-fat
Preparation:
DIRECTIONS: Soak gelatin in cold water. Add very hot
chicken broth and lemon juice; stir to dissolve. Cool
and then chill in the refrigeraator until mixture is
of the consistency of unbeaten egg whites. Carefully
fold in all remaining ingredients except the
mayonnaise. Turn into a 4-cup ring mold, a 7-1/2 by
3-3/4 by 2 in loaf pan, or five 6-oz individual molds.
Cover with plastic wrap. Chill about three hours
before unmolding. If molded in a loaf pan, unmold, cut
in 5 slices about 1-1/2 in thick, and place 2 tsp
mayonnaise on top of each serving. if molded in a
4-cup ring mold, unmold onto crisp lettuce and place a
small bowl with mayonnaise in the center of the ring.
Nutritive values per serving: CHO 2 gm, PRo 20 gm,
Fat 1 gm, Calories 165 Sodium, 350 mg
Food Exchanges per Serving - 3 Lean Meat Exchanges.
From files of A.Broaddus (Alice in Houston) 7-3-1978
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Preparation Time: 0:00
Serves: 5
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Chicken Salad Mold Recipe provided for you by InformationAboutDiabetes.com
