Directions:
- Dissolve gelatin in water. In a saucepan, soften cranberry sauce over low heat. Add to gelatin mixture. Stir well. Pour into a greased 3-cup ring mold. Chill until firm, about 4 hours.
- In a large bowl, combine chicken, celery, pimiento, lemon juice and rind with mayonnaise. Season with salt and pepper if desired. Chill until ready to serve. Unmold cranberry salad onto a lettuce-lined platter. Fill center with chicken salad. Serve immediately. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.24 Kcal (2304 kJ) | ||
| Calories from fat | 405.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.04g | 69% | |
|---|---|---|---|
| Cholesterol | 65.16mg | 22% | |
| Sodium | 884.12mg | 37% | |
| Potassium | 378.39mg | 8% | |
| Total Carbs | 18.54g | 6% | |
| Sugars | 3.1g | 12% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 19.01g | 38% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 42mg | 4% | |
| Amount Per 100 g | |||
| Calories | 253.21 Kcal (1060 kJ) | ||
| Calories from fat | 186.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.73g | 69% | |
|---|---|---|---|
| Cholesterol | 29.98mg | 22% | |
| Sodium | 406.85mg | 37% | |
| Potassium | 174.12mg | 8% | |
| Total Carbs | 8.53g | 6% | |
| Sugars | 1.43g | 12% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 8.75g | 38% | |
| Vitamin C | 1mg | 4% | |
| Iron | 0.6mg | 7% | |
| Calcium | 19.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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