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Luncheon Chicken Salad


2 pkgs. (3 oz.) raspberry gelatin
2 c. boiling water
1 tbsp. lemon juice
2 (10 oz.) pkgs. frozen raspberries, thawed
1 c. watermelon or cantaloupe balls


3 c. diced, cooked chicken
1 c. minced celery
2 hard cooked eggs, chopped
1 tsp. lemon juice
Salt and pepper to taste
1/4 c. heavy cream
1/2 c. mayonnaise


Dissolve raspberry gelatin in boiling water. Stir in lemon juice. Cool to room temperature then stir in thawed raspberries with juice. Chill until slightly thickened; fold in melon balls. Pour into 5 cup mold or individual molds. Chill until set.

Prepare chicken salad: Toss chicken with celery and egg. Season with lemon juice, salt and pepper. Whip cream; fold into mayonnaise. Blend with chicken mixture.

At serving time, unmold gelatin ring; fill center with chicken salad or arrange salad on individual plates. 8 servings.

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