Go Back
–+ servings
Chicken Salad Mold
This retro Chicken Salad Mold is a unique take on the classic chicken salad, combining savory and sweet flavors in an elegant, gelatin-set form. Featuring tender minced chicken, juicy white grapes, crunchy celery, and nuts, this vintage dish is bound together with a creamy mixture of mayonnaise and whipped cream, stabilized with unflavored gelatin. Often served at luncheons and special gatherings during the mid-20th century, it offers both visual appeal and refreshing flavor, especially when chilled and sliced.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Course Salad
Cuisine American
Servings 12
Calories 285 kcal

Ingredients
  

  • 2½ cups chicken pieces (cooked & minced)
  • 1 cup white grapes (halved)
  • ½ cup nuts (chopped, e.g., pecans or walnuts)
  • 1 cup celery (diced )
  • 1 dash salt
  • 1¼ tsp unflavored gelatin
  • 4 tbsp cold water
  • ½ cup chicken stock (warm)
  • 1 cup mayonnaise
  • ½ cup whipping cream

Instructions
 

Step 1: Prepare Chicken Base

  • Combine chicken, grapes, nuts, celery, and salt in a large mixing bowl.

Step 2: Bloom the Gelatin

  • Sprinkle unflavored gelatin over cold water and let it sit to soften.

Step 3: Dissolve Gelatin

  • Heat chicken stock and add it to the softened gelatin. Stir until fully dissolved.

Step 4: Make Creamy Base

  • Stir in the mayonnaise and whipping cream until smooth.

Step 5: Combine and Mold

  • Add the gelatin-cream mixture to the chicken mixture and stir until well blended.

Step 6: Mold and Chill

  • Pour into a greased 1½-quart mold. Refrigerate for at least 4–6 hours until fully set.

Step 7: Serve

  • Unmold onto a platter and slice to serve.

Tips

  • Lightly oil the mold for easier unmolding
  • Substitute pecans or walnuts if preferred
  • Use rotisserie chicken to save time
  • Chill overnight for the cleanest slices
  • Serve on lettuce leaves for presentation
  • Add a pinch of white pepper for depth
  • Replace whipped cream with sour cream for tang
  • Garnish with halved grapes on top
  • Serve with crackers or tea sandwiches
  • Ideal for buffet-style serving

Nutrition

Calories: 285kcalCarbohydrates: 9gProtein: 14gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 65mgSodium: 420mgPotassium: 240mgFiber: 1gSugar: 6gVitamin A: 420IUVitamin C: 3mgCalcium: 55mgIron: 1.1mg
Keyword classic, cold dish, gelatin salad, make-ahead, molded salad, retro potluck, vintage
Tried this recipe?Let us know how it was!