Springtime Luncheon Salad

• 2 envelopes unflavored gelatin
• 2-1/2 cups orange juice, divided
• 2 cups sugar
• Dash salt
• 4 large egg yolks, lightly beaten
• 3 medium navel oranges, peeled and sectioned
• 3 tablespoons lemon juice
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 2 cups heavy whipping cream, whipped
• 6 cups cubed cooked chicken
• 1 cup chopped celery
• 1 cup mayonnaise
• 1/8 teaspoon white vinegar
• Salt and pepper to taste
• 1/2 cup heavy whipping cream whipped
• 1/2 cup sliced almonds, toasted
• Orange peel strips and fresh thyme, optional

1. In a large saucepan, sprinkle gelatin over 1 cup orange juice; let stand for 1 minute. Stir in sugar and salt. Cook and stir over low heat until gelatin and sugar are completely dissolved. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat.
2. Stir in the orange sections, lemon juice, grated zest and remaining orange juice. Cool.
3. Fold in whipped cream. Pour into a 9-cup ring mold coated with cooking spray. Chill until set.
4. In a large bowl, combine chicken and celery. In a small bowl, combine mayonnaise, vinegar, salt and pepper; fold in whipped cream. Fold into chicken mixture.
5. Unmold gelatin onto a serving platter. Fill center with chicken salad. Sprinkle with almonds. Serve with orange peel and thyme if desired.

unflavored gelatin, orange juice, sugar, salt, egg yolks, oranges, lemon juice, orange zest, lemon zest, heavy whipping cream, chicken, celery, mayonnaise, white vinegar, salt, heavy whipping cream whipped, almonds, fresh thyme

Taken from www.tasteofhome.com/recipes/springtime-luncheon-salad/ (may not work)