Dill and Toasted Almond Chicken Salad with Grapes

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.

While the almonds are cooling, add the pieces of cooked chicken to a medium size bowl.

Then chop the celery and green onions, and add them to the bowl.

Cut the grapes in half and add them to the bowl.

Add the toasted almonds, mustard, mayonnaise, dill, pepper, salt and apricot preserves to the bowl.

Stir the ingredients together and give it a quick taste test. Salt to taste if needed.

Serve on your favorite sandwich bread, on top of a salad, or on bite-size pieces of French bread as an appetizer.

If making a sandwich, an option is to use sliced cucumbers instead of, or in addition to lettuce.