Chicken Salad Amandine - cooking recipe

Ingredients

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

Preparation

Boil chicken in lightly salted water until meat is tender. Reserve stocks for future use.
Let cool.
Separate meat from bones and skin by pulling.
Leave chicken in medium size strips. Toss remaining ingredients with chicken meat.
Cover and refrigerate until serving time.
Garnish with almonds.