1    Envelope plain gelatin
3/4 c  Cold chicken stock or
-bouillon
1/4 ts Salt
3/4 c  Mayonnaise
1 1/4 c  Cooked; diced chicken
3 tb Minced green pepper or
-pickle
1 c  Diced celery

Soften gelatin in cold chicken stock. Place over boiling water and stir
until dissolved. Cool. Add salt, and gradually stir in mayonnaise. Add
chicken, green pepper and celery. Spoon the chicken mixture into mold and
chill until firm. Unmold and serve on salad greens.