Ingredients

1-1/2 Tbsp. gelatin, granulated
1/2 C. cold water
2-1/4 C. hot chicken broth
1 Tbsp. lemon juice
1-1/2 C. chicken, cooked, diced small
1/4 C. celery, chopped fine
2 Tbsp. black olives, chopped fine
2 Tbsp. green onions, chopped fine
2 Tbsp. pimientos, or red bell pepper, chopped fine
10 Tbsp. mayonnaise, low fat

Cooking Instructions

Soak gelatin in cold water. Add very hot chicken broth and lemon juice; stir to dissolve. Cool, then chill in the refrigerator until mixture is the consistency of unbeaten egg whites. Carefully fold in all remaining ingredients, except mayonnaise. Turn into a 4-C. ring mold, a 7-1/2 by 3-3/4 by 2 inch loaf pan, or five 6-oz. individual molds. Cover with plastic wrap. Chill about three hours before unmolding. If molded in a loaf pan, unmold, cut in 5 slices about 1-1/2 inches thick, and place 2 tsp. mayonnaise on top of each serving. If molded in a 4-C. ring mold, unmold onto crisp lettuce, and place a small bowl with mayonnaise in the center of the ring.
 
 
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