1 env. unflavored gelatin
1/4 c. cold water
1 (10 1/2 oz.) can condensed cream of chicken soup
3 oz. cream cheese, softened
2 tbsp. lemon juice
Dash of ground ginger
1 c. cooked chicken
1/2 c. drained pineapple tidbits
1/4 c. chopped celery
1/4 c. chopped green pepper
Crisp salad greens
Toasted, slivered almonds

Soften gelatin in cold water and place over low heat, stirring until dissolved. Remove from heat. Gradually blend soup into cream cheese; stir in gelatin, lemon juice and ginger. Add chicken, pineapple, celery and pepper. Pour into 1 quart mold and chill until firm. Unmold on greens and garnish with almonds. Serves 6.