Ingredients
4.5-5 pounds bone-in skinless chicken breasts
3 - 6oz cans water chestnuts
2 cups chopped celery
2 cups mayo
2 TBLS soy sauce
2 TBLS lemon juice
melted butter
18 oz slivered almonds
Preparation
melt butter and coat chicken. Season chicken w/ salt & pepper and wrap in heavy aluminum foil. Bake 1 hour @ 400. Cool & cut into bite size pieces. Coat almonds in remaining butter and spread on cookie sheet. Bake 30 minutes @ 400 or until roasted brown. Remove from oven and salt. Drain on paper towels. Mix chicken, water chestnuts, celery. Mix mayo, soy sauce & lemon juice and stir into rest of the the ingredients except the almonds. Chill. Just before serving, toss in almonds.
