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Cranberry/Chicken Salad

 Cranberry/Chicken Salad
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.
6 ServingsPrep: 15 min. + chilling


  • 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


  • 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.

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Cranberry/Chicken Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.