Chicken and Avocado Salad

Canned chicken and chicken broth make this creamy Tex-Mex salad quick and easy.

Makes 6 servings.

1 envelope unflavored gelatin
1 can (13 3/4 ounces) chicken broth
2 cans (5 ounces each) boned chicken or turkey
3 medium-size avocados
1/4 cup lemon juice
1/4 cup mayonnaise or salad dressing
1 teaspoon salt
1/4 teaspoon cayenne
tomato and green chili sauce(recipe follows)

Procedures:
1. Mix gelatin with 1/2 cup of the chicken broth in saucepan, let stand to soften 5 minutes; heat slowly over low heat, stirring constantly, just until dissolved.
2. Place chicken in large bowl; break up larger pieces of meat with a fork.
3. Halve avocados; remove pits; peel off skin. Cut avocado into large chunks;place in container of electric blender;add lemon juice, mayonnaise, salt and cayenne;cover.Whirl at high speed, adding a little chicken broth if necessary,just until mixture is smooth.
4. Turn blender to low speed;add remaining chicken broth and the gelatin mixture.Pour over chicken in bowl;mix well. Pour mixture into a 4 or 5 cup mold;chill several hours or until firm.
5. Loosen mold around edge with a thin-bladed knife; dip quickly in and out of a pan of hot water.Invert onto chilled serving plate; lift off mold. Spoon Tomato and Green Chili sauce onto plate around mold, or serve separately. Serve with bowl of crisp mixed greens.