Cranberry Chicken Salad

• 2 (1 ounce) envelopes unflavored gelatin
• 1 cup water, warmed
• 16 ounces canned whole berry cranberry sauce
• 8 ounces crushed pineapple, drained
• 12 cup pecans, chopped
• 4 tablespoons lemon juice
• 1 cup mayonnaise (can sub lowfat yogurt)
• 2 cups chicken (cooked and shredded, canned ok)
• 12 cup celery, diced
• 34 teaspoon salt

1. Soften half of the gelatin in 1/4 water.
2. Add mayonnaise (yogurt), 1/2 water, 3/4 of the lemon juice, chicken, celery & salt.
3. Pour into dish and set until fairly firm.
4. Soften half of the gelatin in 1/4 water until it dissolves.
5. Add cranberry sauce, pineapples, pecans and 1/4 of the lemon juice.
6. Pour over first layer and chill.

unflavored gelatin, water, cranberry sauce, pineapple, pecans, lemon juice, mayonnaise, chicken, celery, salt

Taken from www.food.com/recipe/cranberry-chicken-salad-452006 (may not work)