Chicken Salad - cooking recipe

Ingredients

3 lb. white meat chicken
2 lemons
1 onion
1 c. blanched almonds
1/2 c. chopped celery
1 1/2 c. seeded white grapes
salt, pepper, paprika, mayonnaise

Preparation

Cook breasts of chicken in pressure cooker for 15 minutes with 1 cup water.
Cool immediately.
Remove skins and bones; cut into small pieces.
Pour the juice of 2 lemons over the meat and place in refrigerator overnight.
The next day, add the onion, which has been diced, almonds, celery and grapes and season to taste. Moisten well with mayonnaise.
Serve in lettuce cups.
Garnish with ripe olives and tomato wedges.
Serves 8.