3 1/2 lbs. chicken breast
5 ribs celery, diced
1/2 tsp. salt or to taste
1/4 tsp. white pepper
2 c. mayonnaise
1/2 c. pickle relish
1/2 c. toasted almond slices for garnish

Boil chicken breasts in lightly salted water until meat is tender. Cool. Separate meat from bones and skin. Leave chicken in medium size strips. Toss remaining ingredients, except almonds, with chicken. Cover and refrigerate until serving time. Garnish with almonds.