Cranberry Chicken Salad

From Nancy's sister's book

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2 (1 ounce) envelopes unflavored gelatin
• 1  cup water, warmed
• 16  ounces  canned whole berry cranberry sauce
• 8  ounces crushed pineapple, drained
• 1⁄2 cup pecans, chopped
• 4  tablespoons lemon juice
• 1  cup mayonnaise (can sub lowfat yogurt)
• 2  cups chicken (cooked and shredded, canned ok)
• 1⁄2 cup celery, diced
• 3⁄4 teaspoon salt

Directions

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