CHICKEN OR TURKEY SALAD

2 cups diced cooked chicken or turkey 1/4 cup shredded, toasted almonds
1 cup diced celery Mayonnaise or salad dressing
Optional:

1/4 cup diced green pepper or canned pimento
OR 1/2 cup diced apple, pineapple or grapefruit

Combine all ingredients lightly with enough dressing to blend well.
4 to 6 servings.

TURKEY WALDORF SALAD

2 cups diced cooked turkey 1/2 cup chopped walnuts
2 red apples, diced 1/2 cup mayonnaise or salad dressing

1 1/2 cups chopped celery

Toss ingredients together with mayonnaise. Chill for 1 hour. Serve
in lettuce cups. Garnish each salad with one tablespoon of dressing, a
walnut half and 3 or 4 overlapping slices of unpeeled, quartered apple. 6
servings.

JELLIED CHICKEN SALAD

2 tablespoons gelatin 1 1/2 cups diced cooked chicken
1/2 cup cold chicken stock 1 cup chopped celery
2 cups hot chicken stock seasoned 1/2 cup chopped apple

with salt, paprika and chives 1/4 cup chopped green pepper

Sprinkle gelatin over cold chicken stock and let stand 5 minutes. Stir
in hot chicken stock. Let cool and partially set, add remaining ingredients
and pour into jelly mold. Chill until firm. Unmold and serve on shredded
lettuce. Garnish with thin radish slices and watercress. Serve with may-
onnaise. 6 servings.

MOLDED CHICKEN SALAD

1 tablespoon gelatin 2 cups diced cooked chicken
1/4 cup cold water 1 cup finely diced celery
1 10-ounce can cream of chicken 1/4 cup diced pimento
soup diluted with 1/2 cup water 1/4 cup chopped canned mushrooms
2 tablespoons vinegar 1/2 cup salad dressing

Soak gelatin in cold water for 5 minutes. Heat soup, add gelatin and
stir to dissolve. Add remaining ingredients and mix well. Turn into a
large mold or into individual molds and chill until set, about 1 hour. 6to8
servings. May be frozen and stored one month in home freezer.

Sea food salads served with jellied vegetable or potato salads
are areal, delicious treat. For salad recipes with fish and shellfish
write to:—
The Home Economics Section,
Department of Fisheries, Ottawa.

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