Molded Chicken Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple in natural juices
1 envelope unflavored gelatin
1/2 c. cold chicken broth
1 Tbsp. lemon juice
1 tsp. salt
1 1/2 c. diced, cooked chicken
1/4 c. chopped celery
1/2 c. chopped sweet green pepper

Preparation

Drain pineapple; reserve juice.
Add enough water to reserved juice to measure 1 1/2 cups liquid.
Heat juice.
Soften gelatin in cold chicken broth; add hot juice, stirring until gelatin is dissolved.
Add lemon juice and salt.
Refrigerate until thickened.
Fold in chicken, pineapple, celery and green pepper. Refrigerate for at least 4 hours or until mold is firmly set.