2 c. chicken meat, cooked & cut-up
2 eggs, hard-cooked & chopped
1 c. stuffed olives, chopped
2 tbsp. onion, chopped
1 c. celery, diced
2 c. mayonnaise
1 (3 oz.) pkg. lemon Jell-O
1 c. boiling water

Dissolve Jell-O in boiling water. Cool. Stir in mayonnaise until smooth. Fold in remaining ingredients. Pour into a mold or straight-sided dish (if you wish to serve salad cut into squares).

Make day before serving or very early in day. Serve on a bed of lettuce. For an elegant touch, add white, seedless grapes to salad - they can be canned or fresh.