ds Ground ginger 1 c Diced cooked chicken 1/2 c Drained pineapple tidbits 1/4 c Chopped celery 1/4 c Chopped green pepper Crisp salad greens Toasted slivered almonds Sprinkle gelatin on cold water to soften. Place over low heat; stir until gelatin is dissolved. Remove from heat. Gradually blend soup into cream cheese. Stir in gelatin, lemon juice and ginger. Add chicken, pineapple, celery and green pepper. Pour into 1 quart mold, chill until firm. Unmold; serve on crisp salad greens; garnish with toasted almonds.