Pineapple Chicken Salad

Directions

1. 1
   Place chicken breasts in pot; cover with broth.
2. 2
   Cover and simmer until tender, about 45 minutes.
3. 3
   Cool.
4. 4
   Save broth for future use or as soup.
5. 5
   Skin chicken and dice into bite-size pieces.
6. 6
   Toast almonds in 325° oven until golden; cool.
7. 7
   Combine chicken, fruit, almonds and mayonnaise.
8. 8
   Grind pepper over it. Mix well.
9. 9
   Refrigerate.
10. 10
    Makes about 2 1/4 quarts or nine 1 cup servings.