3 c. cubed, cooked chicken breast
1 c. diced green pepper
1/2 c. chopped celery
2 c. seedless grapes, halved
1/3 c. mayonnaise
1/3 c. dairy sour cream
2 tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
Lettuce leaves
3 oz. toasted slivered almonds
2 hard boiled eggs, sliced
1 lg. tomato, wedged

Combine chicken, green pepper, celery, grapes, mayonnaise, sour cream, lemon juice, salt, and pepper in large bowl. Mix well. Cover and refrigerate 1 hour.

To serve: Unmold salad onto lettuce leaves on round platter or into large bowl. Top with almonds. Arrange eggs and tomato around salad. Serves 4.