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Williamsburg Chicken

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Submitted by food lover

Williamsburg Chicken recipe

YIELD

8 servings

PREP

20 min

COOK

0 min

READY

hrs

Ingredients

1 1
ENVELOPE ENVELOPE GELATIN, UNFLAVORED
unflavored
4 946
CUPS ML CHICKEN
cooked, diced
1 237
CUP ML PEAS, CANNED
drained *
1 ½ 355
CUPS ML MAYONNAISE
79
CUP ML PECANS
chopped
2 2
LARGE LARGE EGGS
hard-cooked, chopped
1
X GREEN GRAPES
for garnish *
2 473
CUPS ML CELERY
diced
½ 118
CUP ML OLIVES
stuffed, sliced *
2 3E+1
TABLESPOONS ML LEMON JUICE
1
X SALT AND BLACK PEPPER
to taste *
¼ 1.3
TEASPOON ML THYME *
1 ½ 355
CUPS ML CHICKEN BROTH

Directions

Oil a 10×13 inch pan.

Soften the gelatin in a little cold water or chicken broth.

Place over low heat and stir until it dissolves.

Cool and stir in lemon juice, salt, pepper and thyme.

Mix well into the broth and mayonnaise.

Add all other ingredients, except grapes, and pour into pan.

Place in refrigerator overnight or for several hours until set.

Decorate with halved grapes and serve over salad greens.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 377 60% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 477mg 20%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 49g
Vitamin A 6% Vitamin C 4%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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