Recipe for Chicken Souffle Salad

Ingredients

1 each 3-ounce package lemon-flavored ge1a; tin
1 cup hot water
1/2 cup cold water
1/2 cup mayonnaise
2 tablespoon lemon juice, fresh, frozen, or cann; ed
1 1/4 teaspoon salt
1 dash pepper
1 1/2 cup diced, cooked chicken
1/2 cup finely diced celery
1/3 cup toasted, slivered blanched almonds
1/4 cup chopped pimiento
1/4 cup chopped green pepper
1 teaspoon grated onion

Instructions

Dissolve gelatin in hot water. Add cold water, mayonnaise, lemon juice, salt, and pepper. Beat with electric or rotary beater until blended. Pour into refrigerator tray. Quick-chill in freezing unit 15 to 20 minutes, or until firm about 1 inch from edge but soft in the center. Turn into bowl and beat till fluffy. Fold in remaining ingredients. Place in 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Chill till firm. Unmold on bed of curly endive. Decorate top with Christmas tree made of pimiento pieces. Makes 6 to 8 servings.





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