2 c. cooked, cubed chicken
2 hard boiled eggs, chopped
1/2 c. sliced stuffed green olives
1 tbsp. chopped onion
1 c. cashews
Mayonnaise
Worcestershire sauce to taste
Salt & pepper
1 pkg. lemon gelatin
2 c. cranberry juice

Mix the chicken, eggs, celery, olives, onion and cashews with enough mayonnaise to mix well. Sprinkle with Worcestershire sauce, salt and pepper and then pack into a large bowl or a 9" square pan. Dissolve the gelatin in the juice and chill. When mix is slightly jelled, pour over salad. Refrigerate until firm.