Dill And Toasted Almond Chicken Salad With Grapes

• 1/2 cups Raw Slivered Almonds
• 1-1/2 cup Bite Size Pieces Of Cooked Chicken Breast
• 5 Medium Size Stalks Of Celery (About 3/4 Cup Chopped Celery)
• 2 whole Green Onions
• 1/2 cups Red Grapes, Cut In Half
• 2 teaspoons Dijon Mustard
• 1/2 cups Mayonnaise
• 1 Tablespoon Dried Dill
• 1/2 teaspoons Ground Black Pepper
• 1/4 teaspoons Salt (or Salt To Taste)
• 3 Tablespoons Apricot Preserves

1. Heat a small skillet on low to medium heat and add the raw slivered almonds. Stir the almonds continuously. When the almonds start to turn a light brown (about 3 or 4 minutes), remove them from the heat and set aside to cool.
2. While the almonds are cooling, add the pieces of cooked chicken to a medium size bowl.
3. Then chop the celery and green onions, and add them to the bowl.
4. Cut the grapes in half and add them to the bowl.
5. Add the toasted almonds, mustard, mayonnaise, dill, pepper, salt and apricot preserves to the bowl.
6. Stir the ingredients together and give it a quick taste test. Salt to taste if needed.
7. Serve on your favorite sandwich bread, on top of a salad, or on bite-size pieces of French bread as an appetizer.
8. If making a sandwich, an option is to use sliced cucumbers instead of, or in addition to lettuce.

raw slivered almonds, chicken, stalks of celery, green onions, red grapes, dijon mustard, mayonnaise, dill, ground black pepper, ubc, apricot preserves

Taken from tastykitchen.com/recipes/salads/dill-and-toasted-almond-chicken-salad-with-grapes/ (may not work)