2 chicken breasts
1 stalk celery, thinly sliced
3 green onions, thinly sliced
1/2 cup snow peas, blanched
1/4 cup slivered almonds
1/2 cup Armbrusters salad dressing
salt and pepper to taste
1. Poach chicken breasts in enough water to cover them until cooked through, about 1 hour for skinless breasts and 90 minutes for chicken breasts with skin and bones. Remove the chicken from the water and allow to cool slightly. Cut the chicken into 1/2-inch cubes.
2. In a medium bowl, combine chicken, celery, green onions, snow peas and almonds. Add salad dressing and mix until evenly combined. Season with salt and pepper and serve salad cold.
This chicken salad makes nice sandwiches, as well as a flavorful addition to green salads.