Nothing speaks of comfort food better than a luscious and creamy Chicken and Potato Salad. This salad in a mould is a twist on the the traditional recipe to make it more attractive for formal dinners and celebrations.

You can add your favourite vegetables and herbs to it, omit chicken or substitute it with cooked shrimps or fish too. This is the best way to use left over chicken and give it a whole new look.

Being creamy and rich, it’s not an every day salad but certainly makes a great dish for pot lucks and BBQ parties. The recipe itself is very simple and easy, all you have to do is plan and prepare several hours ahead of serving time so that the mould can set perfectly. The leftover salad ( if any) makes great sandwiches next day.

For Chicken and Potato Cold Salad Mould :

1 chicken breast fillet, boiled and shredded
3 medium potatoes, boiled, peeled and cut into cubes
1 carrot, peeled, boiled, cubed
2 cups cabbage, shredded
1 bell pepper, cut into cubes
1 stalk green onion, chopped
1/4 cup parsley or your favourite herb, chopped
2 tablespoons Dijon mustard
2 teaspoon black pepper
1 teaspoon salt or to taste
1 teaspoon sugar
1 cup mayonnaise
1/2 cup cream
3+1/2 tablespoons gelatine powder
2 cups chicken or vegetable stock
( I boil chicken and vegetables in a slightly salted water and save that water ( stock) to dilute gelatine in, it saves the trouble of making or buying stock separately.)

This Is What You Do :

Prepare the chicken and all the vegetables according to the instructions in the ingredients.

Heat the left over water from chicken and vegetables or stock to boiling, turn off heat. Dilute gelatine in a few spoons tap water and add to the hot stock. Stir till all the granules are completely dissolved. Add sugar and salt, stir.

Add black pepper, mustard, mayonnaise and cream. Mix to blend them properly, use a ballon whip if necessary.

When the mixture is at room temperature, add chicken and the rest of the vegetables. Slightly grease a mould with olive oil, pour in the mix and refrigerate for several hours or till the salad is completely set.

If you want to serve it for dinner, make it first thing in the morning. If you need it for lunch, make and refrigerate it a night before. Serve chilled.

Serves 6

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