Chicken Salad Amandine - cooking recipe

Ingredients

3 1/2 lb. chicken breast
5 ribs celery, diced
1/2 tsp. salt
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 tender. Let chicken cool.
Separate meat and cut in medium-size strips. Toss remaining ingredients, except almonds, with chicken meat. Cover and refrigerate until serving time.
Garnish with almonds and serve.