1 env. unflavored gelatin
1 3/4 c. chicken broth
2 c. cut up cooked chicken
2 tbsp. lemon juice
1/4 c. chopped celery
2 tbsp. pimiento-stuffed olives, sliced
1 tbsp. minced onion
1/2 tsp. salt
Pimiento
Tomato wedges

Sprinkle gelatin on a 1/2 cup chicken broth to soften. Stir over low heat until gelatin is dissolved; stir in remaining broth. Chill until slightly thickened.

Stir chicken, lemon juice, celery, olives, onion and salt into gelatin. Pour into loaf pan, 9 x 5 x 3 inches. Chill until firm. Garnish with pimiento and tomato wedges. 4 servings.