Chicken Salad With Cranberry/Lemon Jello Topping

Chef Doozer's Note:

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.

• Total Time: 14 hrs
• Prep Time: 14 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 9

• 1 (7 g) envelope knox gelatin
• ¼ cup cold water
• ¼ 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
• ¾ cup boiling water
• 1 (15 ounce) can jellied cranberry sauce
• ¼ cup orange juice

Directions:

1. Soften 1 envelope of Knox gelatin in 1/4 cold water.
2. Add 1/4 cup boiling water.
3. Stir until dissolved.
4. Add chicken, mayo, celery, and onion.
5. Mix well and pour into an 8 by 8 or 9 by 9 pan.
6. Chill while you prepare the topping.
7. Mix lemon jello, boiling water, cranberry sauce, and orange juice.
8. Spoon over the chicken pan mixture.
9. Refrigerate overnight.
10. A double recipe can be made in a 9 by 13 pan.