1 env. unflavored gelatin
1 c. cranberry juice cocktail
2 tbsp. lemon juice
1 can (1 lb.) whole cranberry sauce

Sprinkle gelatin on cranberry juice cocktail in saucepan to soften. Place over low heat, stirring constantly, until gelatin is dissolved. Break up whole cranberry sauce, stir into gelatin mixture and lemon juice. Turn into a 6 cup ring mold, chill until almost firm.

CHICKEN LAYER:

1 env. unflavored gelatin
3/4 c. cold water
1 tbsp. soy sauce
1 c. mayonnaise
1 1/2 c. diced cooked chicken
1/4 c. coarsely chopped & toasted almonds
1/2 c. diced celery

Sprinkle the gelatin on cold water in saucepan to soften. Place over low heat, stirring constantly, until gelatin is dissolved. Remove from heat, stir in soy sauce. Cool. Gradually stir into mayonnaise until it is blended. Mix in remaining ingredients. Spoon on top of almost firm cranberry layer. Chill until firm. Unmold on salad greens.