Chicken Salad With Cranberry/Lemon Jello Topping
photo by Chef Doozer
- Ready In:
- 14hrs
- Ingredients:
- 11
- Serves:
-
9
ingredients
- 7 g envelope knox gelatin
- 59.14 ml cold water
- 59.14 ml boiling water
- 473.18 ml cooked chicken, chopped
- 236.59 ml chopped celery
- 236.59 ml mayonnaise
- 29.58 ml dried onion flakes or 29.58 ml fresh onions
- 85.04 g box lemon Jell-O gelatin
- 177.44 ml boiling water
- 425.24 g can jellied cranberry sauce
- 59.14 ml orange juice
directions
- Soften 1 envelope of Knox gelatin in 1/4 cold water.
- Add 1/4 cup boiling water.
- Stir until dissolved.
- Add chicken, mayo, celery, and onion.
- Mix well and pour into an 8 by 8 or 9 by 9 pan.
- Chill while you prepare the topping.
- Mix lemon jello, boiling water, cranberry sauce, and orange juice.
- Spoon over the chicken pan mixture.
- Refrigerate overnight.
- A double recipe can be made in a 9 by 13 pan.
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