Chicken Salad Supreme

2 1/2 cups cooked and diced cold chicken
1 cup celery, chopped fine
1 cup seedless white grapes, halved
1/2 cup slivered almonds, toasted
2 tablespoons minced parsley
1 teaspoon salt
1 cup mayonnaise
1/2 cup heavy cream, whipped

Combine all ingredients and serve in lettuce cups with thin slices of chicken on top, garnished with stuffed olives, sliced thin, or chopped ripe olives.

Source of recipe: Helen Corbitt