Hawaiian Chicken Velvet Salad

1/4 cup cold water            1 env. unflavored gelatin        1 can cream of chicken soup       3 oz. cream cheese

2 Tablsp lemon juice            dash of ground ginger             1 cup diced cooked chicken       

1/2 cup drained pineapple tidbits           1/4 cup chopped celery         1/4 cup diced green bell pepper

Sprinkle gelatin over water in a small saucepan, heat over low heat until dissolved.  Remove from heat.

In a large bowl, combine soup and cream cheese.  Add in the gelatin mixture, lemon juice and ginger.

Mix well, add in chicken, pineapple, celery and bell pepper.  Pour salad into a sprayed 1 quart mold and

chill for at least 4 hours or until set.  Unmold onto a plate lined with mixed salad greens.  Slice and serve!