Pieces of roasted chicken with a sweet, acidic, and sticky coating.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 25 mins |
| Servings: | 8 |
| Yield: | 1 quart |
Ingredients
- 1 (3 ounce) package lemon flavored Jell-O® mix
- 1 (3 ounce) package lime flavored Jell-O® mix
- 4 cups boiling water
- 1 tablespoon apple cider vinegar
- 2 stalks celery, finely chopped
- ½ cup chopped pimento-stuffed green olives
- 2 carrots, peeled and grated
Instructions
- In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
- When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout. Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.
Reviews
Throw some Cool Wip on this “salad” and I’m down.
Loosely followed. I used: *Sugar free lemon lime jello *thinly chopped cabbage *sliced tomatoes *hard boiled eggs It turned out really well! Albeit a bit different!
Loved this! Years ago i made something similar from a Jello recipe book and it was called Gazpacho Jello salad made with lemon jello, broth. veggies and i think cheese/meat strips that was wonderful like this. I’m the only one that eats jello/veggie combos – my family thinks i’m trying to kill them.
My mom made a version of this we hated as kids. But I miss my mom and this salad which I now love! Ingredients are canned pineapple, chopped celery, shredded carrots, walnuts and green olives. I made a large box of lime Jello with speed set method, then ingredients…chock full. Jello started setting right away! I made another batch of jello and added more ingredients to fill to rim! Hubby thinks it’s vile as he hates olives but I think the olives are what make this divine! Speed set method is the way to go.
At last, a low calorie lime gelatin salad refresher. Let me emphasize the LOW-CALORIE!!!!!!
Despite my best efforts, my beautiful mold didn’t turn out, but the salad was pretty good. I used sugar free gelatin and substituted canned pineapple for the olives because I was afraid it might not taste good and I knew my husband would enjoy it better this way. I also made a dressing from light mayo, light sour cream, and splenda. I would make this again.
If I ever make this recipe again, I will double the amount of vegetables at least.
I thought this was pretty good, but my husband and family didn’t care for it so i probably won’t be making this again. My sister advised me to add some sour cream if i would make it again. It does have potential, i think.
A great dish for anytime.