Cranberry Luncheon Salad Recipe

Cranberry Luncheon Salad Recipe
Cranberry Luncheon Salad Recipe photo by Taste of Home
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Cranberry Luncheon Salad Recipe

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In the heart of cranberry country, Mrs. Leon F. Schleusener, Tomah, Wisconsin, has key ingredients for her salad at hand. If you can't find cranberry gelatin, raspberry or other red-colored flavors work, too.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 2 cups orange juice, divided
  • 1 cup water
  • 2 packages (3 ounces each) cranberry gelatin
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (15-1/4 ounces) sliced peaches, drained
  • 3 cups cubed cooked chicken
  • 2 celery ribs, chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Lettuce leaves
  • 1/4 cup coarsely chopped pecans

Directions

In a small saucepan, bring 1 cup orange juice and water to a boil. Place gelatin in a large bowl; add juice mixture and stir until dissolved. Stir in the remaining orange juice. Chill until partially set, about 1-1/2 hours.
Stir in cranberry sauce. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 6 hours or overnight.
Set aside a few peach slices for garnish; cube the remaining peaches. In a large bowl, combine the cubed peaches, chicken, celery, mayonnaise, vinegar, salt and pepper. Cover and refrigerate for 1 hour or until chilled.
Invert gelatin mold onto a serving plate; line center of ring with lettuce leaves. Stir pecans into chicken salad; spoon into center of gelatin. Top with reserved peach slices. Yield: 10 servings.
Originally published as Luncheon Salad in Country Woman October/November 2007, p26

  • 2 cups orange juice, divided
  • 1 cup water
  • 2 packages (3 ounces each) cranberry gelatin
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1 can (15-1/4 ounces) sliced peaches, drained
  • 3 cups cubed cooked chicken
  • 2 celery ribs, chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Lettuce leaves
  • 1/4 cup coarsely chopped pecans
  1. In a small saucepan, bring 1 cup orange juice and water to a boil. Place gelatin in a large bowl; add juice mixture and stir until dissolved. Stir in the remaining orange juice. Chill until partially set, about 1-1/2 hours.
  2. Stir in cranberry sauce. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 6 hours or overnight.
  3. Set aside a few peach slices for garnish; cube the remaining peaches. In a large bowl, combine the cubed peaches, chicken, celery, mayonnaise, vinegar, salt and pepper. Cover and refrigerate for 1 hour or until chilled.
  4. Invert gelatin mold onto a serving plate; line center of ring with lettuce leaves. Stir pecans into chicken salad; spoon into center of gelatin. Top with reserved peach slices. Yield: 10 servings.
Originally published as Luncheon Salad in Country Woman October/November 2007, p26

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