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Jellied Chicken Salad

ingredients

serves 4
142 g (5 oz) packet of lemon jelly
300 ml (1/2 pt) boiling water
juice of 1 lemon
350 g (12 oz) cooked chicken, diced
100 g (4 oz) curd cheese
1 stick celery, chopped
4 thin slices of lemon

method

1. Dissolve the jelly in the boiling water and add the lemon juice. Stir well and pour 75 ml (3 fl oz into a cup. Leave the jelly to cool.

2. Mix in the chicken, cheese and chopped celery and put the mixture into a serving dish. Refrigerate until set.

3. If the reserved jelly in the cup has set, melt it by standing the cup in a pan of boiling water.

4. Put the lemon slices on top of the chicken mixture and carefully spoon over the reserved jelly.

5. Leave to set before serving.

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