Red & White Salad

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Servings: 12 Difficulty: Advanced
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A vibrant, two-layered gelatin salad featuring tart cranberries and creamy chicken
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Red & White Salad recipe image
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Red & White Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 349.0

Description

This classic Red & White Salad is a nostalgic favorite that brings together the bright tartness of cranberry sauce with the creamy richness of a chicken and celery mixture. The dish features two distinct layers: a vivid red cranberry layer studded with pineapple and walnuts, and a white savory layer made with mayonnaise, evaporated milk, and gelatin. Its a perfect centerpiece for potlucks, holiday gatherings, or summer picnics. The combination of sweet and savory flavors, along with the contrasting textures of crunchy walnuts and tender chicken, makes this salad a unique and memorable addition to your table. Its best served chilled, allowing the gelatin to set firmly for easy slicing.

Ingredients

Directions

  1. In a small bowl, combine 1/4 cup cold water and 1 tablespoon gelatin. Let stand for 5 minutes to soften.
  2. Place the bowl with the softened gelatin in a larger bowl of very hot water to dissolve completely. Stir until clear.
  3. In a large mixing bowl, combine 4 cups whole cranberry sauce, 1 cup drained crushed pineapple, and 1/2 cup chopped black walnuts.
  4. Stir the dissolved gelatin into the cranberry mixture until well blended.
  5. Lightly oil a 3-quart mold (avoid using olive oil). Pour the cranberry mixture into the mold.
  6. Refrigerate the mold until the cranberry layer is slightly set, resembling the consistency of unbeaten egg whites.
  7. For the white layer, prepare another batch of gelatin using 1/4 cup cold water and 1 tablespoon gelatin, allowing it to soften and then dissolve in hot water as before.
  8. In a medium bowl, blend together 1 cup mayonnaise, 1/2 cup evaporated milk, 1/2 teaspoon salt, and 1/8 teaspoon black pepper.
  9. Stir the second batch of dissolved gelatin into the mayonnaise mixture.
  10. Gently fold in 2 cups cubed cooked chicken, 1 cup finely chopped celery, and 1/4 cup chopped fresh parsley.
  11. Pour the chicken mixture over the partially set cranberry layer in the mold.
  12. Refrigerate until the entire salad is firm, at least 4 hours or overnight.
  13. To serve, unmold the salad onto a chilled serving platter. Decorate with curly lettuce leaves if desired.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 349.0kcal
% Daily Value *
Total Fat 19.8g31%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 11.2mg1%
Total Carbohydrate 40.7g14%
Dietary Fiber 13.9g56%
Sugars 16.4g
Protein 9.5g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: red and white salad, gelatin salad, cranberry salad, chicken salad, layered salad, picnic recipe, potluck dish, pineapple, walnuts, mayonnaise, evaporated milk, celery, parsley, chilled salad, holiday side, retro recipe, make-ahead, canned cranberry sauce, black walnuts, salad mold
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