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)

Glenda, I have the chicken poached and chilled, ready to process into whatever texture. And, I picked-up more celery today at the market, along with some water chestnuts for added crunch. I think I am going to do your simple version, and add the water chestnuts, and a little touch of some sugar. I also picked-up some butter lettuce and some nice red leaf lettuce to make these sandwiches. Carla, my recipe for chicken salad is a chunky one. The grapes are halved and it has almonds in it that are slivered. It would be too chunky and make a huge mess and not work to make a sandwich with the tender mango peach bread, even if the bread is toasted to give it more stability for a sandwich. I was wondering if the bread would fight or overpower the flavor of a little curry. I think it might. To serve the brunch/lunch tomorrow, I am using this sandwich idea, then some wonderful black raspberries, some blueberries, and some red grapes that I am going to mix with some honey dew balls. And, I am doing a chunky avocado and tomato salsa on a small bed of colored corn tortilla strips. I thought a fizzy limeade would be a nice touch too. Until breakfast this morning, I was still clueless what to serve. This bread is really wonderful and will give a plain lunch a special touch. Thanks so very, very much! I never thought it would be so EASY!! Great recipe! Sometimes, it seems the easier and simplier, the better!

Sounds like the good old Baked Chicken Salad casserole that we made years ago - and loved. We served it often for family dinners and Sunday lunch.

Per the Panera Bread Cookbook, which I borrowed from my local library today, it's 3/4 cup canola or vegetable oil, not 1/4 cup. Ginger St. John's posted recipe is otherwise correct, Peter Reinhart wrote the forward but the cookbook was written by the Panera Bread team. I make a cobbled version which has essentially the same ingredients, except I add about 1/2 cup water which lightens the dressing. It's still quite good, but not so heavy and calorie laden.