3 c. chicken, boiled and cubed
1 1/2 c. celery, diced
1 1/2 tbsp. lemon juice
1/2 c. slivered almonds toasted at 250 for 15 min.
1 tsp. salt
1/2 tsp. pepper
1/2 c. whipped cream
1 c. mayonnaise
2 tbsp. fresh parsley, finely chopped

Combine chicken, salt, pepper, celery and parsley and refrigerate.

Add lemon juice to mayonnaise in separate bowl. Fold in the whipped cream, then add to chicken mixture. Top with slivered almonds when serving.