1 tbsp. plain gelatin
1/4 c. cold water
1/4 c. pineapple juice
1 lb. can whole cranberry sauce
1 c. cooked diced chicken
3/4 c. pineapple tidbits
1/4 c. diced celery
1/4 c. chopped nuts
Crisp salad greens
Mayonnaise

Soften gelatin in cold water. Place pineapple juice and cranberry sauce in pan and bring to boiling point. Add gelatin; stir until dissolved. Chill until partially thickened. Fold in chicken, pineapple, celery and nuts. Turn into large mold. Chill until firm. Serve on salad greens with mayonnaise. Yields 6 to 8 servings.