Best Chicken Salad With Cranberrylemon Jello Topping Recipes

CHICKEN SALAD WITH CRANBERRY/LEMON JELLO TOPPING

Chicken Salad With Cranberry/Lemon Jello Topping image

This recipe is perfect for women's luncheons or just to serve for a gathering of friends. Everyone loves it! It's a refreshing way to spice up chicken salad. I serve it with croissants and fresh fruit.

Provided by Chef Doozer

Categories Gelatin

Time 14h

Yield 9 serving(s)

Number Of Ingredients 11

Ingredients

1 (7 g) envelope knox gelatin
1/4 cup cold water
1/4 cup boiling water
2 cups cooked chicken, chopped
1 cup chopped celery
1 cup mayonnaise
2 tablespoons dried onion flakes or 2 tablespoons fresh onions
1 (3 ounce) box lemon Jell-O gelatin
3/4 cup boiling water
1 (15 ounce) can jellied cranberry sauce
1/4 cup orange juice

Steps:

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.

GRAMMY'S CRANBERRY JELLO SALAD

Grammy's Cranberry Jello Salad image

This is a holiday staple for my family. My Grammy got this recipe from her mother. Grammy passed it down to my aunt who has now passed the torch to me. :)

Provided by justajerseygirl

Categories Gelatin

Time 45m

Yield 12-18 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can crushed pineapple
2 (3 ounce) packages lemon Jell-O gelatin
7 ounces ginger ale
1 (16 ounce) can cranberry sauce
8 ounces cream cheese
1 (2 ounce) package Dream Whip
1/2 cup pecans, chopped

Steps:

Drain pineapple, reserving juice.
Add water to make 1 cup.
Boil; add Jello, stirring to dissolve.
Stir in ginger ale.
Blend pineapple and cranberry sauce.
Fold into Jello.
Chill in 9x9 inch dish.
Make Dream Whip according to package directions.
Beat in cream cheese.
Spread over Jello and top with pecans.
May add 1/4 to 1/3 cup powdered sugar to topping, if desired.
Skip the nuts if you don't like them. Also, I tend to buy two of the smaller cans of cranberry sauce, one jellied, one chunky -- I like the extra texture. AND -- make this the night before or your frosting will be runny!

Nutrition Facts : Calories 263, Fat 11.8, SaturatedFat 6.2, Cholesterol 20.8, Sodium 140.3, Carbohydrate 38.3, Fiber 1.1, Sugar 35.9, Protein 3.4

RACHEL'S CRANBERRY CHICKEN SALAD

Rachel's Cranberry Chicken Salad image

This is a great sandwich filling that they make at the diner in the hospital where I work, but I fancied it up a bit with some green onions and pecans. A great way to use up leftover chicken. Delicious!

Provided by Rachel Mehl

Categories Salad

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

2 cooked chicken breast halves, chopped
½ cup mayonnaise, or to taste
2 green onions, chopped
½ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
¼ green apple, shredded
¼ cup chopped pecans
1 tablespoon lime juice
1 pinch salt and black pepper to taste
¼ teaspoon dried dill weed

Steps:

Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).

Nutrition Facts : Calories 384.2 calories, Carbohydrate 16.2 g, Cholesterol 46.1 mg, Fat 30.3 g, Fiber 1.8 g, Protein 14.1 g, SaturatedFat 4.7 g, Sodium 187.1 mg, Sugar 11.4 g

CHICKEN SALAD

Chicken Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h25m

Yield 4 cups

Number Of Ingredients 12

Ingredients

1/2 cup toasted walnuts
1/4 cup dried cranberries
1 teaspoon Dijon mustard
1 teaspoon sugar
2 celery ribs, diced
2 scallions, thinly sliced up to the pale green parts
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup mayonnaise
Two 8-ounce dry or leftover cooked chicken breasts, cut into chunks (see Cook's Note)
Bibb lettuce leaves, for serving
Balsamic reduction, store-bought or homemade, for serving

Steps:

Mix the walnuts, cranberries, mustard, sugar, celery, scallions and some salt and pepper together in a large bowl. Let the flavors meld for 10 minutes.
Add in the mayo and mix until incorporated. Adjust the seasoning if necessary. Add in the chicken. Let the mixture sit in the fridge for at least 1 hour before serving, overnight preferred.
Serve on lettuce leaves and drizzle with balsamic reduction.