I found this first recipe at Recipelink.com. The second one is from Cooks.com, but seems to be missing directions for the second step. In that recipe, the cranberry layer had pecans and crushed pineapple so maybe that is the one you remembered with the added "crunch" Cranberry Chicken Salad (from recipelink.com) FIRST LAYER 1 envelope unflavored gelatin 1/2 c. cold water 1 can condensed cream of chicken soup 1/4 c. mayonnaise 1 tbsp. lemon juice 1 c. diced cooked chicken 1/4 c. chopped celery 1 tbsp. chopped onion Pepper to taste SECOND LAYER 1 envelope unflavored gelatin 1/2 c. cold water 1 lb. can jellied cranberry sauce Method: First layer: Sprinkle gelatin on cold water to soften. Place over low heat; stir until gelatin is dissolved. Remove from heat. Blend soup, mayonnaise, and lemon juice; stir in gelatin. Chill until mixture begins to thicken. Fold in remaining ingredients. Pour into 1 1/2 quart mold. Chill until almost firm. Second layer: Sprinkle gelatin on cold water to soften. Place over low heat; stir until gelatin is dissolved. Remove from heat. Crush cranberry sauce with fork; add gelatin. Chill until mixture begins to thicken. Pour on top of chicken layer. Chill until firm. Unmold. Serve on crisp lettuce. Serves 6 to 8. CHICKEN CRANBERRY SALAD Printed from COOKS.COM 2 env. Knox gelatin 2 cans whole berry cranberry sauce 2 (8 oz.) cans crushed pineapple 2/3 c. chopped pecans 2 tbsp. fresh lemon juice SECOND LAYER: 2 env. Knox gelatin 2 c. Hellmann's real mayonnaise 6 tbsp. fresh lemon juice 4 c. cooked, diced white chicken meat 2 c. finely chopped celery 4 tbsp. chopped parsley Mix all ingredients in layer 1 together and pour into a 9x13 pan and chill until firm. (here is where there must be some missing directions. Maybe the chicken layer is placed on top of the cranberry layer and then inverted on a platter after chilling. No other directions are given)

I've looked all over the Internet and haven't seen one. Do you make one or have a copy cat?

i have the recipe for Mandarin Chicken Cut chicken into thick 1" slices you have to steam the chicken and then dip it into a tempura batter and fry it the sauce is: 1 cup of tomatoes with juice- I use whole can 1/2 cup cider vinegar 1/2 cup chopped onion salt to taste 1/2 cup crushed pineapple a cup sugar 1 slice fresh ginger 1 Tbsp soy sauce Green pepper combine all ingredients except pepper and bring to a rolling boil let simmer 20 minutes and thicken to desired consistency with the cornstarch and water paste serve on a bed of shredded lettuce spoon sauce over the chicken i'm from Idaho and we used to love going to the Mandarin Palace and House of Louie and we always ordered this dish. this recipe is from the East Side Restaurant which was in Ontario Oregon - where we would drive from Boise for Chinese Food.

I watched paula dean do this and tried it and it was very good. Combine the buttermilk and the wing sauce rince and pat dry your chicken dredge in flour then in buttermilk mixture then back into seasoned flour. chill for about 15 min (make sure you have a lot of flour on the chicken or it will stick together and make a gummy mess) fry in plenty of good quality oil at about 375 until done ps skinless boneless chicken breasts dont hold coating quite as well so I put them in the freezer for 30min before frying this helps coating adhere