2 pkgs. unflavored Knox gelatin
1/2 c. cold water
2 c. mayonnaise
2 c. heavy cream (whipped)
1 tsp. salt
3 c. chopped white chicken
1 c. finely chopped celery
2 cans mandarin oranges
2 c. seedless green grape halves

Soften gelatin in small bowl with 1/2 cup cold water. Set bowl over hot water until gelatin is dissolved. Combine whipped cream, mayonnaise and salt. Add gelatin mixture. Fold in remaining ingredients and stir gently.

Lightly spray gelatin mold with non-stick cooking spray. A 13x9 pan may also be used. Fold mixture into mold and chill until firm. To unmold, set mold in a pan of warm water for a minute or two and gently loosen. This makes an excellent summer luncheon entree. Serve with fresh croissants.