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  • Cranberry Chicken Salad

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    Cranberry Chicken Salad
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 env unflavored gelatin
    • 1/4 c. cool water
    • 1 c. warm chicken broth
    • 1/3 c. salad dressing
    • 1 env unflavored gelatin
    • 1/2 c. cool water
    • 1 can whole cranberry sauce, melted
    • 1/2 c. evaporated lowfat milk
    • 2 c. cooked chicken, diced
    • 1 tsp salt
    • 1 c. celery, finely minced
    • 1/2 c. minced nuts
    • 1/2 c. orange juice

    Directions

    1. First Layer:Soak gelatin in cool water and pour into warm chicken broth, add in remaining first layer ingredients, pour into a 9 x 12-inch glass cake pan. Refrigeratetill hard.
    2. Second Layer:Soak gelatin for second layer. Stir into warm cranberry sauce. Cold; add in celery, nuts and orange juice. Let set partially; pour over jelled chicken layer. When set cover with saran wrap and keep in refrigerator till ready to serve.
    3. Yield: 12 servings.

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