Instructions: In a large bowl combine chicken, chicken broth, celery, onion, green pepper, mushrooms and grapes; mix well. Cover and chill several hours. Saute the almonds in margarine, stirring constantly, until browned; spread on paper towel to cool. Immediately before serving stir the dressing into the chicken salad. Arrange chicken salad on 4 plates, lined with crisp lettuce leaves, and top each with 1 tablespoon of saute almonds.

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