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Put
chicken in a large saucepan. Add chicken broth. Bring
to a boil and simmer over low heat for 35 to 45 minutes.
Remove
chicken from pan and allow to cool. Discard the skin
and bones. Chop the chicken meat into small pieces,
and place in a large bowl. Add the pineapple and celery.
In
a small bowl, combine the mayonnaise, cream, celery
salt and pepper.
Add
the mayonnaise mixture to the chicken and toss to combine.
Chill
for at least 30 minutes. Sprinkle almonds over top just
before serving.
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