Cranberry Luncheon Salad
Cranberry Luncheon Salad is a gluten free and dairy free main course. This recipe serves 10. One portion of this dish contains about 27g of protein, 13g of fat, and a total of 329 calories. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes about 25 minutes. If you have pecans, lettuce leaves, chicken, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as German Lemon Cake With Cranberry Aka Cranberry Zitronenkuchen, Broccoli, Dried Cranberry and Smokey Bacon Salad, and Cranberry Beans, Cherry Tomatoes & Cucumber Salad.
Instructions
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.
Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 6 hours or overnight.
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.
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.