Categories: Poultry, Main dish, Londontowne 
      Yield: 10 servings 
  
      1    Envelope unflavored gelatin 
      4 c  Chicken, cooked, diced 
      1 c  Canned peas, drained 
  1 1/2 c  Mayonnaise 
    1/3 c  Pecans, chopped 
      2    Eggs, hard cooked, chopped 
           Green grapes for garnish 
      2 c  Celery, diced 
    1/2 c  Stuffed olives, sliced 
      2 T  Lemon juice 
           Salt & pepper to taste 
    1/4 t  Leaf thyme 
  1 1/2 c  Chicken broth 
           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