3 c. cooked chicken, cubed
1 1/2 c. chopped celery
1 c. halved seedless white grapes
1/4 c. finely cut coconut
1/2 c. chopped toasted almonds

Lightly toss chicken, celery, grapes, coconut and almonds together. using just enough to coat evenly. Add dressing and toss gently. Whip 1/2 cup whipping cream. Add 8 ounces of mayonnaise. This is the recipe used for our Style Show Luncheon.