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Tea Room Chicken Salad With Tomato Aspic

Serves: 8
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Tomato Aspic
1/2 cup cold water
3 envelopes plain gelatin
3 cups tomato juice
1/2 cup ketchup
1/4 cup lemon juice
2 tablespoons grated onion
1 tablespoon prepared horseradish
3/4 teaspoon salt (optional)

3/4 cup mayonnaise
3 tablespoons prepackaged mayonaise-mustard spread
3 1/2 cups diced cooked chicken
1 3/4 cups diced celery
Salt and freshly ground black pepper
Iceberg lettuce
Jumbo green stuffed olives


To make the aspic: Place the cold water in a bowl and sprinkle the gelatin over it. Allow it to soak for 10 minutes.

Meanwhile, in microwave or in a saucepan, heat tomato juice to a boil. Remove from heat; add the gelatin mixture and stir until dissolved. Stir in the ketchup, lemon juice, onion, horseradish and salt (if using). Pour the mixture into individual gelatin molds or a 4-cup ring mold. Chill until set, at least 2 hours or overnight.

To unmold, fill a large bowl with warm water and dip the mold halfway into the water, taking care to not let warm water pour over the top of the mold. Invert a serving plate over the mold and then invert the plate and mold together, allowing the aspic to drop onto the plate. Carefully lift off the mold.

In a small bowl, combine the mayonnaise and mayonaise-mustard spread.

In a seperate medium mixing bowl, combine the chicken and celery, and then stir in the mayonnaise mixture. Season to taste with salt and pepper. Serve with tomato aspic garnished with iceberg lettuce and green olives.


Per serving: 388 calories (percent of calories from fat, 79), 19 grams protein, 2 grams carbohydrates, trace fiber, 35 grams fat (7 grams saturated), 87 milligrams cholesterol, 333 milligrams sodium.

Tomato Aspic, per serving: 56 calories (percent of calories from fat, 2), 1 gram protein, 14 grams carbohydrates, 1 gram fiber, trace fat (trace saturated), no cholesterol, 529 milligrams sodium.

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