Cranberry Chicken Salad Recipe
Servings: 12
Ingredients
- 1 env unflavored gelatin
- 1/4 c. cool water
- 1 c. warm chicken broth
- 1/3 c. salad dressing
- 1 env unflavored gelatin
- 1/2 c. cool water
- 1 can whole cranberry sauce, melted
- 1/2 c. evaporated lowfat milk
- 2 c. cooked chicken, diced
- 1 tsp salt
- 1 c. celery, finely minced
- 1/2 c. minced nuts
- 1/2 c. orange juice
Directions
- First Layer:Soak gelatin in cool water and pour into warm chicken broth, add in remaining first layer ingredients, pour into a 9 x 12-inch glass cake pan. Refrigeratetill hard.
- Second Layer:Soak gelatin for second layer. Stir into warm cranberry sauce. Cold; add in celery, nuts and orange juice. Let set partially; pour over jelled chicken layer. When set cover with saran wrap and keep in refrigerator till ready to serve.
- Yield: 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 12 servings | |
| Calories 206 | |
| Calories from Fat 85 | 41% |
| Total Fat 9.67g | 12% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.01g | |
| Cholesterol 23mg | 8% |
| Sodium 384mg | 16% |
| Potassium 196mg | 6% |
| Total Carbs 23.72g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 20.73g | 14% |
| Protein 7.22g | 12% |
