4 whole chicken breasts, skinned, boned and split (about 8 to 12 oz. each, net weight)
Salt and pepper
1/2 lb. fresh green beans, cut into 1 inch slices on the diagonal
1 c. whole or slivered blanched almonds
1 tbsp. butter
1/2 c. mayonnaise
1/2 c. sour cream
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1 tbsp. Dijon mustard
1/2 tsp. soy sauce
1/2 tsp. salt
1/4 tsp. white pepper
2 c. thinly sliced celery
1 c. sliced green onions (about 3 bunches)
6 hard boiled eggs, coarsely chopped
Tomatoes, for garnish
Hard boiled eggs for garnish

Poach chicken by placing breasts in two 9x13 inch casseroles or 1 large shallow casserole. Pour in water to depth of 1/2 inch and sprinkle chicken with salt and pepper. Tear a sheet of waxed paper long enough to cover the casserole. Butter 1 side. Place buttered side directly on chicken. Tuck edges into dish. Bake at 350 degrees for 18 to 25 minutes, depending on the size. Chicken breasts are done when they are still slightly pink when cut into. They will look slightly underdone but will continue cooking when they are removed from the oven. Immediately remove from casserole to a plate to cool.

Breasts may be refrigerated overnight.

May be frozen for 2 months.

Bring a small pot of water to a boil. Add beans, bring back to a boil, and cook for 3 minutes. Drain.

Beans may be refrigerated for 2 days.

Saute almonds in a small skillet in 2 tablespoons butter until golden.

Almonds may be stored in airtight container or refrigerated for 1 week.

To make dressing, mix mayonnaise, sour cream, lemon juice, 1 teaspoon salt, and peppers together in a medium bowl. Refrigerate several hours for flavors to blend.

Dressing may be refrigerated overnight. Several hours before serving, cut chicken into 3/4 inch pieces. Add green beans, celery, onions and eggs. Toss with dressing.

Salad may be refrigerated for 6 hours. Before serving, toss with almonds. Mound salad on large lettuce-lined platter and garnish with tomato and egg wedges.

Eggs may be omitted. Serves 8 to 10.