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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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In the heart of cranberry country, Mrs. Leon F. Schleusener, Tomah, Wisconsin, has key ingredients for her salad at hand. If you can't find cranberry gelatin, raspberry or other red-colored flavors work, too. Ingredients:
2 cups orange juice, divided |
1 cup water |
2 packages (3 ounces each) cranberry gelatin |
1 can (14 ounces) whole-berry cranberry sauce |
1 can (15-1/4 ounces) sliced peaches, drained |
3 cups cubed cooked chicken |
2 celery ribs, chopped |
1/2 cup mayonnaise |
1 tablespoon cider vinegar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
lettuce leaves |
1/4 cup coarsely chopped pecans |
Directions:
1. In a small saucepan, bring 1 cup orange juice and water to a boil. Place gelatin in a large bowl; add juice mixture and stir until dissolved. Stir in the remaining orange juice. Chill until partially set, about 1-1/2 hours.
2. Stir in cranberry sauce. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 6 hours or overnight.
3. Set aside a few peach slices for garnish; cube the remaining peaches. In a large bowl, combine the cubed peaches, chicken, celery, mayonnaise, vinegar, salt and pepper. Cover and refrigerate for 1 hour or until chilled.
4. Invert gelatin mold onto a serving plate; line center of ring with lettuce leaves. Stir pecans into chicken salad; spoon into center of gelatin. Top with reserved peach slices. Yield: 10 servings.
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