3/4 cup boiling hot chicken broth (can be made with bouillon)
1 (3 oz.) pkg. lemon jello
1 cup cold broth
1-1/2 cups cooked diced chicken
3/4 cup diced celery
1/2 cup sliced green onion
1/2 cup mayonnaise
3 tablespoons minced red pepper or pimiento
2 tablespoons lemon juice
1/4 teaspoon salt
Add hot broth to jello and stir to dissolve. Add cold broth and remaining ingredients. Pour into a 9" x 9" dish. Cover and chill. Cut and serve on lettuce leaves.
Serves 16.
