Southwestern Molded Aspic Chicken Salad

Gelatin with chicken and salsa is used to make an attractive molded, cold appetizer. Serve with tortilla chips.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 16 oz jar  medium thick and chunky salsa
• 1/2 cup chopped celery
• 1/4 cup green onions, thinly sliced
• 2 cups cooked boneless, skinless chicken breast, diced
• Red or green leaf lettuce leaves
• 1/2 cup sour cream for garnish
• 1 Tbsp chopped cilantro
• Several kinds of fresh vegetables: radishes, celery sticks, carrot disks, cucumber slices, avocado slices, etc.
• Blue corn tortilla chips

Method

Soften gelatin in water in small bowl. Place in microwave and heat 30-60 seconds on high until gelatin is dissolved. Let cool. In medium bowl, mix salsa, gelatin mixture, celery, green onions and diced chicken. Spray a 5-6 cup mold, preferably a fluted ring mold, with non-stick vegetable spray. Pour mixture into prepared mold. Refrigerate overnight or until set. Unmold onto lettuce-lined platter. Garnish with dollops of sour cream. Sprinkle with chopped cilantro, to garnish, and surround with fresh vegetables. Serve as an appetizer along with tortilla chips.

Notes: This is a new twist on ordinary chips and salsa making a heartier appetizer using chicken and veggies.

Number of servings: 20

Submitted By: p.a.harmon
View all recipes by this user