In a large mixing bowl, combine the cooked diced chicken, diced celery, halved seedless white grapes, sliced almonds, dried mustard, salt, and pepper.

In a separate small bowl, whisk together the light cream, mayonnaise, and lemon juice until well combined.

Pour the creamy mixture over the chicken and grape mixture in the large mixing bowl.

Gently toss all ingredients together until evenly coated with the creamy dressing.

Garnish the salad with slices of hard-boiled egg.

Serve immediately or refrigerate until ready to serve.