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 Abby's
Quick and Easy Cranberry Recipes for Holidays or Everyday,
Breads, Relish, Salad, and Pie Recipes
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CHICKEN CRANBERRY SALAD
FIRST LAYER
1 envelope unflavored gelatin
1/2 c. cold water
1 can condensed cream of chicken soup
1/4 c. mayonnaise
1 tbsp. lemon juice
1 c. diced cooked chicken
1/4 c. chopped celery
1 tbsp. chopped onion
Pepper to taste
SECOND LAYER
1 envelope unflavored gelatin
1/2 c. cold water
1 lb. can jellied cranberry sauce
Method: First layer: Sprinkle gelatin on cold water to soften.
Place over low heat; stir until gelatin is dissolved. Remove
from heat. Blend soup, mayonnaise, and lemon juice; stir in
gelatin. Chill until mixture begins to thicken. Fold in
remaining ingredients. Pour into 1 1/2 quart mold. Chill until
almost firm. Second layer: Sprinkle gelatin on cold water to
soften. Place over low heat; stir until gelatin is dissolved.
Remove from heat. Crush cranberry sauce with fork; add gelatin.
Chill until mixture begins to thicken. Pour on top of chicken
layer. Chill until firm. Unmold. Serve on crisp lettuce.
Serves 6 to 8.
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