Chicken Salad Amandine - cooking recipe

Ingredients

3 1/2 lb. chicken breasts
5 ribs celery, diced
1/2 tsp. salt or to taste
1/4 tsp. white pepper
2 c. mayonnaise
1/2 c. pickle relish
1/2 c. toasted almond slices for garnish

Preparation

Boil chicken breasts in lightly salted water until meat is tender.
Remove stock for future use.
Let chicken cool.
Separate meat from bone and skin by pulling.
Leave chicken in medium-size strips.
Toss remaining ingredients except almonds with chicken meat.
Cover and refrigerate until serving time.
Garnish with almonds and serve with frozen fruit salad.
Makes 12 servings.