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Cranberry/Chicken Salad Recipe
Cranberry/Chicken Salad Recipe photo by Taste of Home

Cranberry/Chicken Salad Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Cranberry/Chicken Salad in Country Extra May 1991, p45

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.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Cranberry/Chicken Salad(1)

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MY REVIEW
Reviewed Jan. 20, 2014

It turned out o.k., but the amount of lemon juice was never mentioned (I juiced an entire lemon but only used maybe 1/8 of juice) so I had to guess. Plus the amount of mayonnaise called for is way too much! I only used 1/4 cup and it was plenty. Next time I will cut back on the lemon zest as it was a bit too 'lemony'.

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