Grandma Gilson’s Chicken Almond Salad

3 Cups cubed cooked chicken

½ Cups diced celery

3 Tbsp. Lemon juice (over chicken)

2 Cups seedless grapes (green or red – I like to cut in half)

1 Cup toasted slivered almonds

1 Tbsp. capers (a must)

3 hard boiled eggs

Dressing:

¼ Cup light cream, canned milk can be used

1 cup mayonnaise (grandma uses the salad dressing stuff rather than mayonnaise)

Salt and pepper to taste

1 ½ tsp. dry mustard (can use wet)

(Grandma also chunks up the eggs and puts the yolks in the dressing rather than in the salad – helps it thicken up a bit)

Mix it all and add dressing and chill a little while before serving. Top with paprika. Put on a lettuce leaf and serve with a hot roll. Makes a full meal.