1 c. blanched almonds
1 whole chicken breast
Chicken broth to cover
2 c. cooked rice
1 tbsp. grated rice
1 tbsp. grated onion
1/4 c. chopped fresh chives or parsley
Few drops Tabasco sauce
2 tbsp. red wine vinegar
6 tbsp. oil
1 tsp. sesame oil
2 tbsp. lemon juice
Salt and pepper

Preheat oven to 425 degrees. Place almonds on baking sheet and place in oven. Toast 5-10 minutes, watching carefully so they don't over cook. When done, almonds should be golden brown. Remove and let cool.

Place chicken breast in a saucepan and add broth to cover. Bring to a boil and simmer for 20 minutes. Let stand in cooking liquid for 20 minutes. Drain chicken. Skin and debone. Cut the meat into small, bite-size cubes. there should be about 2 cups.

Place the chicken in a mixing bowl and add the rice, toasted almonds, chives, Tabasco, vinegar, oil, and lemon juice. Season with salt and pepper and toss well. Serve at room temperature. 4-6 servings.