For the Toasted Almonds - Heat a small skillet on low heat and add the raw slivered almonds. Stir the almonds continuously (watch them closely because they brown super fast).
When the almonds start to turn a light brown (about 3 or 4 minutes), remove them from the heat and set aside to cool.
For the Chicken Salad - While the almonds are cooling, to a medium size bowl, add the pieces of cooked chicken, celery, green onions and grapes.
To the bowl, add mustard, mayonnaise, dill, pepper, salt, and apricot preserve and stir together.
Add the toasted almonds and stir. Do a taste test and add more salt if needed.
Serve right away or chill in the refrigerator before serving.
Serve on your favorite sandwich bread, on top of a salad, or on bite-size pieces of French bread as an appetizer.