4 c. lightly packed 3/4 inch cubes of cooked chicken meat
2 c. thinly sliced celery
1-2 tbsp. minced onion
1 tbsp. lemon juice
3/4 c. mayonnaise
1/4 c. heavy cream
Salt and pepper
1/4 to 1/2 c. toasted almonds

Toss the chicken and celery together. Mix the onion, lemon juice, mayonnaise and cream. Add to the chicken and toss until the pieces of chicken and celery are coated with the dressing.

Season with salt and pepper to taste and stir in the almonds or reserve them to use as a garnish. Then chill. Serve on a bed of lettuce or other salad green.