CRANBERRY LAYER:

1 (14 oz.) can jellied cranberry sauce
1/2 cup water
1 env. unflavored gelatin (Knox)
2 tbsp. cold water

CHICKEN LAYER:

2 tsp. unflavored gelatin (Knox)
1/2 cup cold water
2 cups cold diced cooked chicken
1/2 cup diced celery
1/2 cup finely diced green pepper
1/2 tsp. salt

Crush cranberry sauce with a fork; add water and heat thoroughly. Soak gelatin in cold water 5 minutes and add to hot cranberry sauce. Pour into large mold which has been rinsed in cold water. Chill until firm.

To prepare chicken mixture, soak gelatin in cold water and dissolve over boiling water. Add chicken, celery, green pepper, and salt.

When cranberry mixture is firm, pour the chicken mixture on top.

When firm, unmold on lettuce. Garnish with curled celery, carrot chips, and ripe olives. Serve with mayonnaise.

Serves 6.