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Molded Chicken Salad


1 tablespoon Knox Gelatine
1/2 cup cold water
1 cup boiling hot chicken broth
2 tablespoons minced green onions (optional)
1/4 teaspoon garlic powder
pinch of celery seed (optional)
2 cups cooked chicken, diced
1/2 cup celery, finely chopped
1 cup mayonnaise
1/4 cup chopped pimientos


In a small bowl, soak gelatine in 1/2 cup cold water for 5 minutes. Stir in 1 cup boiling hot chicken broth, garlic powder, and green onions and celery seed (if using).

Combine with mayonnaise, chicken, celery and pimientos.

Pour mixture into 8 individual sized moulds (silicone works well) or 1 large one. Chill for at least 3 hours.

Just before serving, dip mould into hot water for less than 10 seconds, then invert onto serving dish.

Serve with hot cheese baking powder biscuits.

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