4 c. cooked chicken, chopped
3/4 c. French dressing
3 env. unflavored gelatin
2 1/2 c. chicken broth
1 1/4 c. celery, chopped
3/4 c. pecans, chopped
1 1/2 c. mayonnaise
2 tbsp. onion, grated
3/4 tsp. curry powder
1 tsp. salt

Combine chicken and French dressing; toss gently. Chill. Soften gelatin in 3/4 cup of chicken broth. Heat remaining broth to the boiling point. Add softened gelatin; stir until dissolved. Cool gelatin mixture until syrupy. Add celery and pecans to the chicken mixture.

Mix mayonnaise, onion, curry powder and salt; stir in gelatin. Combine with the chicken mixture. Pour into loaf pan greased with mayonnaise. Chill until firm. Unmold and garnish with salad greens, cucumber slices or radishes if desired. Yield: 8-10 servings.