In a large pot chicken breast, cover with water and bring to a boil. Cook for about 30 minutes and remove from heat, strain and let cool.
Place almond on cookie sheet and place in over at 350 degrees until they start to turn brown then remove and let cool.
Dice celery and cut gapes and place in a bowl. Retain some of the grapes and almonds to use as garnish.
Combine the mayonnaise, miracle whip, and Dijon mustard in a separate bowl and set aside then take the chicken and begin to shred it up add it to the bowl with the grapes.
Then add the mayo mix together, add salt and pepper for taste.
In a food processor put a portion of the mixture and pulse until finely chopped. Place a spoonful of the mixture into a tart shell and garnish with a half of grape and some almonds.