Chicken Salad from Scratch

An old recipe culled from several cookbooks and years of experience with ladies'luncheons.The original recipe served fifty. This is more like 6-8.

• Ready In: 3 hrs 30 mins
• Serves: 6-7

Ingredients

• 1  oven-roasted deli chicken (rotisserie)
• 3  ounces  lemon Jell-O gelatin
• 1  cup chicken broth
• 1⁄2 teaspoon salt
• 1  tablespoon Worcestershire sauce
• 1⁄2 teaspoon onion powder
• 1⁄2 cup mayonnaise
• 1⁄2 cup heavy cream
• 3  hard-boiled eggs, chopped (optional)
• 4  tablespoons  dill pickle relish (optional)
• 1  cup celery, chopped (optional)
• 1  cup  baby peas, thawed if frozen (optional)
• 1⁄2 lb  pimento cheese, small cube (optional)
• 1⁄2 cup  chopped pecans (optional)
• 1⁄2 cup  chopped  red peppers (optional) or 1⁄2 cup green pepper (optional)
• 2  ounces chopped pimiento (optional)

• Garnish

• 1⁄2 cup  sliced green olives
• 2  ounces  sliced pimientos
•  lettuce leaf

Directions

1. Remove skin and bones from chicken and dice;place in large bowl.
2. In a large bowl, dissolve jello in boiling broth and seasonings and cool.
3. Combine mayo and cream with whisk or electric beater and fold into cooled jello.
4. Mix any or all of the optional ingredients into the large bowl of chicken and add to jello mixture.
5. Pour into a 13'X7"X2" glass cooking pan, or into your own mold as desired.
6. Garnish with green olives and strips of pimento or parsley and serve on lettuce bed with dollup of mayonnaise and paprika.