1 (16 oz.) can Cling peach halves in light syrup, drained (reserve juice)
1 c. cooked chicken cut into 1/4-inch cubes
1 rib celery, thinly sliced
1/2 c. frozen peas, thawed
1 tbsp. pimento
1 packet (.3 oz.) low-calorie lemon-flavored gelatin
1 tsp. instant chicken bouillon
1 c. ice water
Nonstick vegetable spray

GARNISH:

1/2 c. reduced-calorie mayonnaise
1/2 tsp. curry powder
2 hard cooked eggs, cut in thirds
Salad greens

Slice peaches, reserving 6 slices for garnish. Chill peaches, chicken and vegetables. Add enough water to reserved juice to make 1 cup. Bring juice to boil. Remove from heat. Gradually add gelatin to hot juice, stirring constantly until dissolved. Dissolve chicken bouillon in hot liquid. Add ice water; chill until slightly thickened or until mixture begins to mound on spoon.

Stir in chicken, celery, peas, and pimento, and all peach slices except for garnish. Pour into 9-inch pie plate well-sprayed with nonstick vegetable spray. Chill until firm. Cut into 6 wedges.

Line individual plates with salad greens. Place slice of salad on plate. Dollop with mayonnaise mixed with curry. Garnish with peach slices and hard-boiled egg.

Serving size: 1/6 wedge Exchanges: Starch/Bread 1/2 Meat, lean 2 Fruit 1 Fat 1

Cal 252 Fat 12 (gm) Na 469 (mg) Fiber 3 (gm) Pro 14 (gm) Cho 22 (gm) K 384 (mg) Chol 87 (mg)