Pineapple Chicken Salad - cooking recipe

Ingredients

2 1/2 lb. boneless chicken breasts
2 (13 3/4 oz. each) cans chicken broth
1/2 c. sliced or slivered almonds
1 (20 oz.) can pineapple chunks, drained and cut in half
1 (11 oz.) can Mandarin oranges, drained
1 c. mayonnaise
fresh ground pepper

Preparation

Place chicken breasts in pot; cover with broth.
Cover and simmer until tender, about 45 minutes.
Cool.
Save broth for future use or as soup.
Skin chicken and dice into bite-size pieces.
Toast almonds in 325\u00b0 oven until golden; cool.
Combine chicken, fruit, almonds and mayonnaise.
Grind pepper over it. Mix well.
Refrigerate.
Makes about 2 1/4 quarts or nine 1 cup servings.