2 c. chicken, diced
2 hard cooked eggs, chopped
1 1/2 c. finely chopped celery
1 tbsp. minced onion
1 c. salted cashews
1/2 c. mayonnaise
1 c. minus 2 tbsp. cran-raspberry juice
1 (3 oz.) pkg. raspberry gelatin
1 c. minus 2 tbsp. cran-raspberry sauce

Combine chicken, eggs, celery, onion, cashews and mayonnaise. Press into 8 x 8 inch pan. Heat juice and sauce to boiling, stir in gelatin until dissolved. Refrigerate cranberry mixture until it begins to thicken. Spoon very gently over chicken salad. Chill for 8 hours. Serve on lettuce leaf with warm bread sticks.