when i make this for dinner, whether for friends or for myself, i serve it with a diced cucumber and tomato salad, crusty bread, and brie. to me, these things go together in a manner that cannot be questioned.
2 medium-large chicken breasts -- cooked through (i prefer baking versus boiling)
2 stalks celery, chopped
1 small-medium onion, finely chopped
1/2 cup almond slivers
1/2 cup (or more to taste) mayonaise
1/2 cup parmesan cheese (reserve 1/4 for topping)
1/2 lemon - juiced
1/2 cup fried onions
salt and pepper to taste
generally, i take two chicken breasts, rub them in salt, pepper and olive oil and bake them at 375 in the oven for approximately 45 minutes. after cooling, i shred the chicken and mix with the onion, celery and almonds. i like to add the oil/juice that accumulates while roasting the chicken. this adds a bit more moisture. i then add the mayo, lemon juice, and half of the parm to the mixture. mix well and then place in flat baking dish. sprinkle top with fried onions and remaining parmesan. bake at 325 for 20 minutes.