6 c. chicken, cut fine (meat from one chicken)
2 c. pecans, cut fine

Mix together with hands to mix thoroughly.

1/2 c. celery, cut fine
1/4 c. onions, cut fine
1/3 c. green or red pepper, if desired
1/4 c. shredded carrot
3 tbsp. lemon juice
3 tbsp. parsley flakes
3 tbsp. chives, if available
2 env. Knox gelatin
1 c. chicken broth
1 c. mayonnaise
1 tbsp. curry powder
1/2 tsp. celery salt
1/2 tsp. garlic salt OR
1 tsp. regular salt
Garnishes: lettuce, chive bouquets, deviled eggs

Follow directions on Knox gelatin. Heat with chicken broth, then cool.

Mix all ingredients. Place in oiled loaf pan. Chill 6 hours or overnight. Unmold onto lettuce-lined platter; first dipping loaf pan in hot water for a minute. Decorate with a chive bouquet using 3 plain and 3 blossom stems. Surround base with about 6 - 8 halved deviled eggs. Serve with French bread and a green salad, or cottage cheese and peach salad for a luncheon menu. Also good for a picnic if kept cool.