1 (10 oz.) pkg. frozen raspberries
1 (13 1/2 oz.) can pineapple tidbits
2 (3 oz.) pkgs. lemon flavored gelatin
Chicken salad

Thaw raspberries slightly. Drain pineapple. Measure pineapple syrup and add water to make 3 cups. Heat to boiling. Dissolve gelatin in boiling liquid. Reserve a few raspberries for garnish. Stir in pineapple tidbits. Pour into ring mold. Chill until set.

Meanwhile, prepare chicken salad (see below) and chill. Unmold raspberry ring on lettuce-lined platter. Fill center with chicken salad. Garnish with reserved raspberries.

CHICKEN SALAD:

2 1/2 c. chicken, cooked & diced
2/3 c. celery, diced
1/4 c. green pepper, diced
1/3 c. toasted slivered almonds
2/3 c. mayonnaise
1/4 tsp. salt
Dash pepper
1 tsp. soy sauce
1/2 tsp. curry powder

Combine ingredients. Chill to blend flavors. Serve in center of raspberry ring. Yields 6 to 8 servings.