6 whole chicken breasts, salted
1 1/2 c. finely diced celery
3/4 c. mayonnaise
3/4 c. salad dressing
1 tsp. lime juice
1 c. toasted sliced almonds

Bake salted chicken breasts uncovered in a 300 degree oven until tender and juicy, approximately 45 minutes; cool. Remove skin and bones. Cut chicken into small pieces. Add chopped celery. Mix well. Add mayonnaise and salad dressing to desired consistency. For variety add green grapes, pecans or pineapple tidbits. Garnish with toasted almonds, paprika and parsley. Serves 4 to 6 people.