3 c. stewed chicken, cut into cubes
1 1/2 c. celery, diced
3 tbsp. lemon juice
1 c. seedless green grapes
1 c. toasted almond slivers
1 tsp. dry mustard
1 1/2 tsp. salt
1 tbsp. capers, optional
1/4 c. half and half cream
1 c. mayonnaise

Prepare chicken, cube and combine with celery and lemon juice. Chill at least 1 hour or overnight. Add grapes (whole) and almonds which have been coated in butter and allowed to brown slightly in a slow oven. Combine remaining ingredients and add to chicken mixture. Toss together. Serves 8-10. To serve as a buffet dish, mound on a platter lined with lettuce and garnish with slices of hard boiled eggs.