Chicken Cranberry Party Salad
|Unflavored gelatin||3 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Cream of chicken soup||2 Can (20 oz)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Whipped cream||1⁄2 Cup (8 tbs)|
|Diced cooked chicken||1 Cup (16 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Canned jellied cranberry sauce||1 Pound|
|Grated orange peel/Lemon peel||1 Teaspoon|
|Lemon juice||1 Tablespoon|
Soften 2 envelopes gelatin in 1/4 cup water.
Heat 1/4 cup soup; add to gelatin.
Stir until dissolved; add to remaining soup.
Fold in mayonnaise, whipped cream, chicken, almonds and celery.
Pour into greased mold; chill until firm.
Crush cranberry sauce with fork.
Soften remaining gelatin in remaining water.
Set in pan of boiling water; stir until gelatin dissolves.
Mix gelatin, cranberry sauce, orange peel and lemon juice.
Pour over chilled layer.
Chill until cranberry layer is firm.
Serve on crisp salad greens.