Recipe By : Serving Size : 4 Preparation Time: 0:00 Categories : Poultry Salad 2 cups chicken breasts, no skin, no bone, R-T-C -- cooked and cut up 2 tablespoons lemon juice 1/2 teaspoon salt 1 cup celery -- sliced 1 cup seedless white grapes 2 eggs -- hard cooked chilled and chopped. 1/2 cup mayonnaise 1/4 cup slivered almonds -- blanched Sprinkle lemon juice and salt over chicken. Chill several hours. Toast almonds at 300 degrees for 3 to 4 minutes. Toss lightly all ingredients. Serve in lettuce lined bowl. Daisy trim: quarter 2 hard cooked eggs lengthwise. Remove yolks. Sieve the yolks. Arrange whites for petals; use sieved yolks for centers.

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Per Serving (excluding unknown items): 434 Calories; 34g Fat (68.1% calories from fat); 32g Protein; 4g Carbohydrate; 1g Dietary Fiber; 188mg Cholesterol; 548mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat. NOTES: From Carolyn Fugere --- Served at Ellen's wedding shower.