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Cranberry Chicken Salad




Source of Recipe


Internet


List of Ingredients




FIRST LAYER
1 envelope unflavored gelatin
1/2 c. cold water
1 can condensed cream of chicken soup
1/4 c. mayonnaise
1 tbsp. lemon juice
1 c. diced cooked chicken
1/4 c. chopped celery
1 tbsp. chopped onion
Pepper to taste

SECOND LAYER
1 envelope unflavored gelatin
1/2 c. cold water
1 lb. can jellied cranberry sauce


Recipe



First layer: Sprinkle gelatin on cold water to soften. Place over low heat; stir until gelatin is dissolved. Remove from heat. Blend soup, mayonnaise, and lemon juice; stir in gelatin. Chill until mixture begins to thicken. Fold in remaining ingredients. Pour into 1 1/2 quart mold. Chill until almost firm. Second layer: Sprinkle gelatin on cold water to soften. Place over low heat; stir until gelatin is dissolved. Remove from heat. Crush cranberry sauce with fork; add gelatin. Chill until mixture begins to thicken. Pour on top of chicken layer. Chill until firm. Unmold. Serve on crisp lettuce.

Serves 6 to 8.