Chicken Salad Mimosa

This salad is so bold that guests will want seconds.

Makes 4 to 6 servings.

4 chicken breasts, weighing about 12 ounces each
1 3/4 teaspoons salt
Few celery tops
2 cups water
1 cup chopped celery
2 tablespoons chopped green onions
2 tablespoons chopped pimiento
1 bottle (8 ounces) coleslaw dressing
3 tablespoons lemon juice
1/8 teaspoon pepper
Romaine
2 tablespoons toasted slivered almonds
1 hard-cooked egg, shelled and cut up

Procedure:
1. Combine chicken breasts with 1/4 teaspoon of the salt, celery tops and water in a large frying pan.Heat to boiling; cover,Simmer 30 minutes, or until chicken is tender.Remove from broth; cool until easy to handle, then pull off skin and take meat from bones; dice meat.Combine with celery, green onions and pimiento in a medium-size bowl.
2. Blend coleslaw dressing, lemon juice. remaining 1 1/2 teaspoons salt and pepper in a small bowl.Pour over chicken mixture; toss lightly to mix.Chill at least 2 hours to season.
3. When ready to serve, line a large salad bowl with romaine. Add almonds to chicken mixture; toss lightly; spoon into bowl.Press hard-cooked egg through a sieve over top.