• In a large saucepan, combine chicken and stock. Bring to a boil over high heat.
Reduce heat to a simmer, cover, and poach chicken until firm and opaque white
with no pink remaining, 20 to 35 minutes.
• Remove chicken from stock, and let chicken cool. Chop into very small pieces.
• In a medium bowl, combine mayonnaise, lemon juice, and salt, whisking well.
Add chicken, celery, and almonds, stirring until combined.
• Refrigerate in an airtight container until cold, approximately 4 hours and up to
2 days, before using.
NOTE: Serve Chicken-Almond Salad in Bread Baskets .