2 1/2 c. cubed, cooked chicken
2 tbsp. French or Italian dressing
3/4 c. mayonnaise
1 tbsp. prepared mustard
2 tsp. celery seed
Salt & pepper
1 (8 oz.) can pineapple tidbits, drained (or green grapes)
2 hard cooked eggs, sliced
1 c. finely chopped celery
1/2 c. chopped toasted almonds, water chestnuts or pecans

Toss together the chicken and the dressing; let stand at least an hour in the refrigerator. In a large bowl, combine all of the rest of the ingredients; fold in the marinated chicken. Chill. Serve on crisp greens or in tomato cups or avocado halves or in cantaloupe rings. Garnish with chopped cooked bacon, radish roses, mandarin oranges, frosted green grapes or capers. Yield: 6 to 8 servings.

About 1 1/2 pound chicken breasts will yield 2 1/2 cups cubed cooked chicken. To frost grapes, dip them in slightly beaten egg whites, then in granulated sugar, allow to dry.