1. 1. Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily. 2. 2. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery. 3. My Note: If you have some leftover chicken or a bake the chicken or boil it in broth, then dice it up befor the fridge get it. I've made it with a variety of different nuts - pecans, walnuts - and low-fat mayonnaise. It always tastes wonderful! I highly suggest including the lemon juice, it adds a great subtle flavor. 4. I have added fresh pepper, garlic powder, onion powder, a little dijon, and crushed pecans instead of almonds for a richer chicken salad and maybe some sweet pickle relish and let this set in the fridge for an hour before serving. 5. Don't use FF mayo, use light if you absolutely must. Hellman's or Duke's mayo yields the best results. I love Miracle Whip but not in chicken salad. A delicious warm weather meal! ---------------------------------------------------------------------------
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