Jellied Chicken Salad - cooking recipe

Ingredients

1 (8 3/4 oz.) can crushed pineapple, drained (reserve syrup)
2 envelopes unflavored gelatin (2 Tbsp.), softened in 1/2 c. cold water; dissolved in 3 c. boiling chicken broth
1/4 c. lemon juice
1/2 tsp. salt
reserved syrup
2 c. diced, cooked chicken
1/2 c. chopped celery
1/4 c. chopped green pepper
1 Tbsp. chopped pimiento

Preparation

Dissolve softened gelatin in chicken broth.
Add other ingredients.
Chill until partially set.
Stir in pineapple, chicken, chopped celery, chopped green pepper and chopped pimiento.
Pour into 6 1/2-cup ring mold.
Chill until firm. Unmold on lettuce leaves.