|Chicken breasts||2 Large|
|Water||2 Cup (32 tbs)|
|Onion||1 Small, peeled and sliced|
|Celery tops||1 Tablespoon|
|Pineapple tidbits||1 Can (10 oz)|
|Unflavored gelatin||2 Tablespoon|
|Mayonnaise/Salad dressing||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Cooked ham||1⁄2 Pound|
|Water chestnuts||1 Can (10 oz), drained|
Combine chicken breasts, water, onion, celery tops, salt, bay leaf and peppercorns in a large saucepan; heat to boiling; cover.
Simmer 30 minutes, or until chicken is tender.
While chicken cooks, drain syrup from pineapple into a 1 cup measure; add water, if needed, to make 1/2 cup.
Stir in gelatin to soften.
Set pineapple aside.
Remove chicken from broth; strain broth into a 4 cup measure; add water, if needed, to make 3 cups.
Return to same saucepan; stir in softened gelatin.
Heat slowly, stirring constantly, until gelatin dissolves; remove from heat.
Blend in mayonnaise or salad dressing, lemon juice and mustard.
Pour into a shallow pan.
Freeze 20 minutes, or just until firm about 1 inch from edges but still soft in middle.
While gelatin mixture chills, pull skin from chicken and take meat from bones; dice meat. (There should be about 1 1/2 cups.)
Dice ham and water chestnuts; combine with diced chicken and pineapple in a medium size bowl.
Spoon partly frozen gelatin mixture into a chilled large bowl; beat until thick and fluffy.
Fold in chicken ham mixture; spoon into an 8 cup ring mold.
Chill several hours, or until firm.
When ready to serve, loosen salad around edge and center ring with a knife; dip mold very quickly in and out of hot water.
Cover with a large serving plate; turn upside down; gently lift off mold.
Fill center of ring with salad greens, if you wish.