2 pkg. unflavored gelatin
1 c. cranberry juice cocktail
1/4 c. coarsely chopped toasted almonds
1 (1 lb.) can whole cranberry sauce
2 tbsp. lemon juice
1 1/2 c. diced cooked chicken
3/4 c. cold water
1 tbsp. soy sauce
1 c. mayonnaise
1/2 c. diced celery
1/2 c. diced water chestnuts

Sprinkle 1 package gelatin over cranberry juice cocktail in a saucepan. Soften. Cover low heat, stir constantly until gelatin is dissolved. Break up whole cranberry sauce. Stir into the gelatin mixture. Add lemon juice. Pour into a 6 cup mold. Chill until almost firm.

Sprinkle 1 package gelatin over cold water to soften in a saucepan. Place over low heat, stirring constantly, until gelatin is dissolved. Remove from the heat. Add soy sauce. Cool. Gradually add mayonnaise. Blend well. Add remaining ingredients. Spoon this on top of the almost firm cranberry layer. Chill until firm. Unmold on salad greens.