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2 envelopes (2 tbs) unflavored gelatin
1/2 cup cold water
1 1/4 cups chicken broth (or 1 1/4 cups water and 2 chicken bouillon cubes)
1 cup mayonnaise
2 1/2 cups diced cooked chicken or turkey
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup sliced pimento olives
1/2 cup chopped cucumber
1/2 cup slivered toasted almonds (optional)
1/4 cup lemon juice
1 cup whipping cream, whipped

Add gelatin to cold water; let stand 1 or 2 minutes. Heat broth; add softened gelatin; stir to dissolve. Chill in refrigerator until partially set. Add mayonnaise, chicken, green pepper, celery, olives, cucumber, almonds, and lemon juice. Fold in whipped cream. Pour into a 2-quart mold. Chill in refrigerator until firm. Unmold  on a flat serving plate. Garnish with salad greens, tomato wedges, or cucumber slices, if desired. Yield: 10 to 12 servings.