CHICKEN BUFFET MOLDS

1 envelope unflavored gelatin
1/2 cup cold water
1 cup mayonnaise
1 1/2 cups cooked chicken
1/2 cup unpared chopped cucumber
1/3 cup diced celery
3 tablespoons minced onion
3 tablespoons chopped green olives
1 tablespoon chopped pimento
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon paprika
1 cup heavy (whipping) cream, whipped

Soften the gelatin in 1/2 cup cold water, then dissolve in a pan over hot water.

Add all the remaining ingredients, folding in the whipped cream last.

Pour into individual molds and chill until firm.

From: Mrs. L.M. Dawson, Tampa, Florida

Makes 8 servings
Source: Southern Living Salad Cookbook