Ingredients
3 1/2 pounds chicken breasts
Salt to taste
6 ribs celery, diced
1/2 cup pickle relish
1 1/2 teaspoons ground white pepper
2 cups mayonnaise
1/2 cup sliced toasted almonds
Preparation
Boil chicken breasts in lightly salted water until meat is tender. Reserve stock for future use. Let chicken cool. Separate meat from bones and skin leave chicken in medium-size strips. Fold celery, pickle relish and pepper into mayonnaise. Fold chicken into mayonnaise mixture. Cover and refrigerate until serving. Garnish with almond slices.
