Chicken-Almond Salad - cooking recipe

Ingredients

1 T. (1 envelope) unflavored gelatine
1/4 c. cold water
1 c. mayonnaise
1 c. heavy cream, whipped
1/2 t. salt
1 1/2 c. diced cooked chicken
3/4 c. almonds, blanched, toasted, and chopped
3/4 c. green seedless grapes, halved

Preparation

Soften gelatine in cold water; dissolve over hot water.
Cool slightly; combine mayonnaise, whipped cream, and salt.
Fold in remaining ingredients.
Chill in molds until firm.
Unmold on lettuce.
Makes 6 to 8 servings.