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Cullen's Tongue Chicken Salad

2 cup White meat of chicken, diced
2 cup Deviled cooked tongue, julienne
1 cup Cooked artichoke hearts, quartered
1/2 cup Mayonnaise
1/4 cup Horseradish mayonnaise
1/2 tsp Celery seed, pulverized
1/4 cup Sour cream
1 tsp Prepared mustard
    Bibb lettuce
    Tomato wedges
1 tsp Chopped chives
    Capers

 Method :
Place chicken, tongue, artichokes and celery in a bowl. Combine mayonnaise, celery seed, sour cream and mustard. Toss with salad. Serve on a bed of Bibb lettuce, garnish with tomato wedges and sprinkle with chives and capers. Serve with melba toast or rolls.