Williamsburg Chicken, as served at London Town Publik Hou

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Title: Williamsburg Chicken, as served at London Town Publik Hou
Categories: Poultry, Main dish, Londontowne
Yield: 10 servings

1 ea Envelope unflavored gelatin
4 c Chicken, cooked, diced
1 c Canned peas, drained
1 1/2 c Mayonnaise
1/3 c Pecans, chopped
2 ea Eggs, hard cooked, chopped
1 x Green grapes for garnish
2 c Celery, diced
1/2 c Stuffed olives, sliced
2 T Lemon juice
1 x Salt & pepper to taste
1/4 t Leaf thyme
1 1/2 c Chicken broth
1 x Oil

Oil a 10" X 13" pan. Soften the gelatin in a little cold water or
chicken broth. Place over low heat and stir until it dissolves. Cool
and stir in lemon juice, salt, pepper and thyme. ix well into the
broth and mayonnaise. Add all other ingredients (except grapes) and
pour into pan. Place in refrigerator overnight or for several hours
until set. Decorate with halved grapes and serve over salad greens.
Mrs. Harold Cook

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