2 c. diced cooked chicken
1 1/2 c. diced celery
2 tbsp. chopped parsley
1 tsp. salt
1/2 tsp. pepper
1 c. mayonnaise
2 tbsp. fresh lemon juice
1/4 c. heavy cream, whipped
1/3 c. chopped or sliced almonds

In a large bowl, toss the chicken with the celery, parsley, salt and pepper. Add the mayonnaise and lemon juice; mix well. Gently fold in the whipped cream until it is well incorporated. Refrigerate the salad for about an hour. Before serving, sprinkle with almonds.

This versatile dish can be served in pastry shells or scooped out cherry tomatoes or used as a sandwich filling.

Yields about 4 cups.