Chicken Salad With Cranberry/Lemon Jello Topping |
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Prep Time: 840 Minutes Cook Time: 0 Minutes |
Ready In: 840 Minutes Servings: 9 |
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This recipe is perfect for women's luncheons or just to serve for a gathering of friends. Everyone loves it! It's a refreshing way to spice up chicken salad. I serve it with croissants and fresh fruit. Ingredients:
1 (7 g) envelope knox gelatin |
1/4 cup cold water |
1/4 cup boiling water |
2 cups cooked chicken, chopped |
1 cup chopped celery |
1 cup mayonnaise |
2 tablespoons dried onion flakes or 2 tablespoons fresh onions |
1 (3 ounce) box lemon jell-o gelatin |
3/4 cup boiling water |
1 (15 ounce) can jellied cranberry sauce |
1/4 cup orange juice |
Directions:
1. Soften 1 envelope of Knox gelatin in 1/4 cold water.
2. Add 1/4 cup boiling water.
3. Stir until dissolved.
4. Add chicken, mayo, celery, and onion.
5. Mix well and pour into an 8 by 8 or 9 by 9 pan.
6. Chill while you prepare the topping.
7. Mix lemon jello, boiling water, cranberry sauce, and orange juice.
8. Spoon over the chicken pan mixture.
9. Refrigerate overnight.
10. A double recipe can be made in a 9 by 13 pan.
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