3 1/2 c. cooked and chilled chicken breasts (2 chicken breasts = 3 1/2 c.)
1 c. chopped celery (about 3 stalks)
1/4 c. almonds, sliced or chopped
About 1/3 c. to almost 1/2 c. mayonnaise
1/4 c. sour cream (or plain yogurt)
1/4 tsp. onion powder
1/4 tsp. curry powder
1/4 tsp. soy sauce
1/4 tsp. salt
1/4 tsp. dill weed

I sometimes use slightly more mayonnaise and sour cream.

To cook chicken breasts (do not use boneless) : leave on skin and cover with water adding some chopped onion, stalk celery with leaves, and a small amount of carrots to flavor water, or you may just add 1-2 teaspoons instant bouillon to water.

Cover, bring to boil, then simmer for about 45-55 minutes. Check for tenderness by piercing with fork. Remove to plate; cover and refrigerate several hours until chilled. Remove skin, break into fairly large pieces (you don't want real little pieces). Add all ingredients and mix well. Refrigerate (cover bowl).

Just before serving, you may add pineapple chunks, seedless grapes or diced apple (or all three). Fruit may be placed on plate, chicken mixture on top of fruit and then mixed together.