• 3 boneless skinless chicken breasts, poached
  • 2 quarts chicken broth
  • 6 slices bacon
  • 1/4 cup almonds, sliced
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1/4 cup red onion
  • 3/4 cup mayonnaise



Add chicken breasts to chicken broth. Bring broth to a boil, cover and turn off heat. Do not remove lid for 20 minutes. Meanwhile, fry bacon until crunchy, but not burnt. Remove bacon from pan and place on paper towels. Add almonds to bacon grease and sauté until light brown. Add salt, pepper and garlic powder. Remove almonds and place on paper towel. Remove chicken from broth; cooling slightly. Dice chicken breasts into cubes. Add bacon, red onion, mayonnaise, salt, pepper and almonds to chicken. For best results, chill overnight. Serve with phyllo cups or croissants.