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Recipe: Layered Chicken-Cranberry Party Salad

Salads - Main Dish
LAYERED CHICKEN-CRANBERRY PARTY SALAD

3 envelopes unflavored gelatin, divided use
3/4 cup water, divided use
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
1/4 cup mayonnaise
1/2 cup whipped cream
1 cup diced cooked chicken
1/2 cup slivered almonds
1/2 cup chopped celery
1 can jellied cranberry sauce
1 teaspoon grated lemon peel
1 tablespoon lemon juice
Crisp salad greens (for serving)

Soften 2 envelopes of the gelatin in 1/2 cup water.

Heat 1 can soup and add to the gelatin, stirring until dissolved. Add the remaining soup and cool.

Fold in the mayonnaise, whipped cream, chicken, almonds and celery and pour into greased molds. Chill until firm.

Crush the cranberry sauce with a fork.

Soften the remaining gelatin in 1/4 cup water and dissolve over hot water, stirring until gelatin dissolves. Add the cranberry sauce, lemon peel and lemon juice and pour over the chilled layer.

Chill until firm and serve on crisp salad greens.

From: Mrs. J.M. Christian, Dublin, Georgia

Makes 6 servings
Source: Southern Living Salad Cookbook
MsgID: 39705
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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