1 baked and chilled 9 inch pie shell
2 c. cooked chicken, cut into pieces
3/4 c. grated American cheese
1/2 c. diced celery
1/2 c. well drained crushed pineapple (9 oz. can)
1/2 c. blanched slivered almonds or chopped walnuts
1/2 tsp. paprika
1/2 tsp. salt
1/2 c. mayonnaise
1/2 c. whipping cream
1/4 c. mayonnaise
Grated carrot

Combine cooked chicken, American cheese, celery, crushed pineapple, almonds or walnuts, paprika, salt and 1/2 cup mayonnaise. Toss lightly; turn into cool pie shell.

Whip whipping cream until thick and stiff. Carefully fold in 1/4 cup mayonnaise. Spread over salad in pie shell, leaving 1 inch of salad around edge uncovered. Garnish with grated carrot. Chill until serving time at least 30 minutes. Serves 6.