Jellied Chicken Salad

1 envelope unflavored gelatin
1 3/4 cups chicken broth
2 cups cut up cooked chicken
2 tbsp. lemon juice
1/4 cup chopped celery
2 tbsp. pimento-stuffed olives, sliced
1 tbsp. minced onion
1/2 tsp. salt
tomato wedges
4 servings
Sprinkle gelatin on 1/2 cup chicken broth to soften.
Stir over low heat until gelatin is dissolved; stir in remaining broth.
Chill until slightly thickened.
Stir chicken, lemon juice, celery, olives, onion and salt into gelatin.
Pour into loaf pan.
Chill until firm.
Garnish with pimiento and tomato wedges.