Cranberry Luncheon Salad

• 2 cups orange juice, divided
• 1 cup water
• 2 packages (3 ounces each) cranberry gelatin
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 can (15-1/4 ounces) sliced peaches, drained
• 3 cups cubed cooked chicken
• 2 celery ribs, chopped
• 1/2 cup mayonnaise
• 1 tablespoon cider vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Lettuce leaves
• 1/4 cup coarsely chopped pecans

1. 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.
2. Stir in cranberry sauce. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 6 hours or overnight.
3. 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.
4. 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.

orange juice, water, cranberry gelatin, wholeberry, peaches, chicken, celery, mayonnaise, cider vinegar, salt, pepper, pecans

Taken from www.tasteofhome.com/recipes/cranberry-luncheon-salad/ (may not work)