Chicken Pecan Molded Salad Recipe

1      Reviews by:    Nadyne Lynn   Chicken Pecan Molded Salad Recipe encircles chicken salad made with peaches, cooked chicken, diced celery, mayonnaise and pecans with a gelatin ring of lemon gelatin, orange juice and cranberry sauce to create a tasty and attractive salad. Food Category:    Salads Cuisine Origin:    Northeastern    Servings:15 Nutrition facts:156 calories8.2 grams fat Print Preview Rate This Recipe Prep Time:   17 Minutes Cook Time:   1 Hour 30 Minutes Total Time:   1 Hour 47 Minutes

INGREDIENTS

• 3 medium peaches, peeled and sliced (1 1/2 cups)
• 3 cups cubed cooked chicken
• 1 cup diced celery
• 1/2 cup mayonnaise
• 2 tablespoons salad oil
• 1 tablespoon vinegar
• 1/4 cup toasted broken pecans
• For Cranberry Ring:
• Two 3 oz. packages lemon-flavored gelatin
• 1/4 teaspoon salt
• 2 cups orange juice
• 1 cup water, heated to boiling
• 16 oz. can whole cranberry sauce

DIRECTIONS

• Reserve a few peach slices for garnish. Cut up remaining peaches.
• In large bowl, combine cut up peaches, chicken, and celery. Blend together next 3 ingredients and 1/2 teaspoon salt; toss with chicken mixture. Chill.
• Before serving, fold in nuts. Serve in center of Cranberry Ring. Garnish with peaches and parsley, if desired.
• Cranberry Ring: Dissolve two 3-ounce packages lemon-flavored gelatin and 1/4 teaspoon salt in 1 cup each orange juice and water, heated to boiling. Stir in 1 cup cold orange juice. Chill till partially set. Stir in one 16-ounce can whole cranberry sauce. Pour into 6 1/2-cup ring mold. Chill till firm.

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