Chicken Souffle Salad

1 ea 3-ounce package lemon-flavored gelatin
1 c Hot water
1/2 c Cold water
1/2 c Mayonnaise
2 T Lemon juice, fresh, frozen, or canned
1 1/4 t Salt
ds Pepper
1 1/2 c Diced, cooked chicken
1/2 c Finely diced celery
1/3 c Toasted, slivered blanched almonds
1/4 c Chopped pimiento
1/4 c Chopped green pepper
1 t Grated onion

Dissolve gelatin in hot water. Add cold water, mayonnaise, lemon juice, salt, and pepper. Beat with electric or rotary beater until blended. Pour into refrigerator tray. Quick-chill in freezing unit 15 to 20 minutes, or until firm about 1 inch from edge but soft in the center. Turn into bowl and beat till fluffy. Fold in remaining ingredients. Place in 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Chill till firm. Unmold on bed of curly endive. Decorate top with Christmas tree made of pimiento pieces. Makes 6 to 8 servings.

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