1/2 c. heavy cream, whipped
1/2 c mayonnaise
1/3 c. cranberry sauce
1 (5 lb.) turkey breast, baked, chopped in sm. pieces
1 lg. onion, chopped
3 stalks celery, chopped
1/4 c. chopped sweet pickles
4 hard cooked eggs, chopped
3 c. mayonnaise
1/2 lb. sliced almonds
1 tsp. salt
Pepper to taste
4 tbsp. Durkee's dressing
2 c. halved white grapes
15 pineapple slices
1 apple, peeled and cubed

Optional

Combine whipped cream, mayonnaise and cranberry sauce; mix well. Refrigerate at least 12 hours before serving on top of chicken salad.

Combine all other ingredients, except pineapple. Chill at least 4 hours.

Place pineapple slices on lettuce, then chicken salad, and top with cranberry mixture. Serves 15.