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3 or 4 boneless, skinless chicken breast halves (about 1 1/2 lbs.)
1 cup sliced celery
2 cans mandarin oranges -- (11-oz) drained and halved
1 cup seedless green grapes -- halved
2 Tablespoons minced red onion
1/2 cup sliced or slivered almonds -- toasted
3/4 cup mayonnaise (approx.)
1/3 cup sour cream (approx.)
1 teaspoon lemon juice
salt and pepper, to taste
Simmer chicken in water with celery tops, onion, salt, and peppercorns.
Remove and cool.
Cut into bite-size pieces. Should have about 3 cups.
Combine chicken with first 4 ingredients. Stir together dressing ingredients.
Toss mixtures together lightly. Chill.
Stir almonds in before serving.
Serve in a pretty bowl, or in round slices of honeydew melon, or in fresh pineapple boats.