CHICKEN LAYER
1 env. unflavored gelatin
1/2 c. cold water
1 can chicken broth
2 cans boned chicken or turkey, cut up
1/4 c. chopped celery
1/4 c. diced pimento

In saucepan, add gelatin to water. Place over low heat, stirring until gelatin is dissolved. Remove from heat; add broth. Chill until slightly thickened; fold in chicken, celery, and pimento. Pour into Mini Bundt pan or Fiesta Party pan. Chill until slightly firm.

ASPIC LAYER
2 env. unflavored gelatin
3 c. "V-8" vegetable juice
2 tbsp. finely chopped onion
1/8 tsp. Worcestershire sauce

In saucepan, add gelatin and 1 cup of juice. Place over low heat, stirring until gelatin is dissolved. Remove from heat, add remaining juice, onion, and Worcestershire sauce. Pour over chicken layer. Chill until firm.. Unmold on crisp salad greens.