Cranberry/Chicken Salad Recipe

Cranberry/Chicken Salad Recipe photo by Taste of Home

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When the season is right, Washington has cranberries galore, and we have always enjoyed finding new ways to use them. This is a light and easy salad to make - one that my family has been fond of for many years.

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Cranberry/Chicken Salad Recipe

Prep: 15 min. + chilling

Yield: 6 Servings

15 15

Ingredients

1 package (3 ounces) strawberry gelatin
1 cup boiling water
1 can (14 ounces) jellied cranberry sauce
3 cups cubed cooked chicken
1 cup diagonally sliced celery
1 jar (2 ounces) chopped pimiento, drained
1 tablespoon grated lemon peel
3/4 cup mayonnaise
Salt and pepper to taste
Lettuce leaves

Directions

Dissolve gelatin in water. In a saucepan, soften cranberry sauce over low heat. Add to gelatin mixture. Stir well. Pour into a greased 3-cup ring mold. Chill until firm, about 4 hours.
In a large bowl, combine chicken, celery, pimiento, lemon juice and rind with mayonnaise. Season with salt and pepper if desired. Chill until ready to serve. Unmold cranberry salad onto a lettuce-lined platter. Fill center with chicken salad. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 498 calories, 27 g fat (4 g saturated fat), 72 mg cholesterol, 277 mg sodium, 42 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Cranberry/Chicken Salad in Country Extra May 1991, p45