Chicken Salad - cooking recipe

Ingredients

boiling water
1 pkg. lemon jello
1 tsp. vinegar
pinch of salt
1 small can chicken or 1 c. chopped, cooked chicken
1/2 c. mayonnaise
3 hard-boiled eggs, chopped
1/2 c. celery
1/2 c. green pepper
1/4 c. olives, chopped fine

Preparation

Add boiling water to jello;
stir until dissolved.
Add vinegar and salt.
Put aside
to
partly set.
Fold in rest of ingredients.
Put into a 4 x 8-inch loaf pan or mold.
Refrigerate until firm.
Yields 6 to 8 servings.