Chicken Salad From Scratch

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 oven-roasted deli chicken (rotisserie)
• 3 ounces lemon jell-o gelatin
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon onion powder
• 1/2 cup mayonnaise
• 1/2 cup heavy cream
• 3 hard-boiled eggs, chopped (optional)
• 4 tablespoons dill pickle relish (optional)
• 1 cup celery, chopped (optional)
• 1 cup baby peas, thawed if frozen (optional)
• 1/2 lb pimento cheese, small cube (optional)
• 1/2 cup chopped pecans (optional)
• 1/2 cup chopped red peppers (optional) or 1/2 cup green pepper (optional)
• 2 ounces chopped pimiento (optional)
• 1/2 cup sliced green olives
• 2 ounces sliced pimientos
• lettuce leaf

Recipe

• 1 remove skin and bones from chicken and dice;place in large bowl.
• 2 in a large bowl, dissolve jello in boiling broth and seasonings and cool.
• 3 combine mayo and cream with whisk or electric beater and fold into cooled jello.
• 4 mix any or all of the optional ingredients into the large bowl of chicken and add to jello mixture.
• 5 pour into a 13'x7"x2" glass cooking pan, or into your own mold as desired.
• 6 garnish with green olives and strips of pimento or parsley and serve on lettuce bed with dollup of mayonnaise and paprika.