Jellied Chicken Salad - cooking recipe

Ingredients

2 Tbsp. plain gelatin
1/2 c. cold water
3 c. chicken bouillon
1/2 tsp. lemon juice
pinch of salt
1/2 c. chopped celery
3 green stuffed olives, sliced
1 c. pineapple tidbits, drained
2 c. diced cooked chicken
1/4 c. chopped green pepper

Preparation

Dissolve gelatin in cold water and add to hot bouillon.
When partially set remove half the mixture, leaving half in the serving bowl.
Arrange sliced olives over the contents and chill until partially set.
Stir pineapple, chicken and vegetables into remaining gelatin and pour carefully over gelatin already in mold. Chill.
Serve with mayonnaise.
Serves six.