1/4cup almond slivers you can add more if you like
1/2teaspoon ground black pepper
Shred chicken into fine pieces. In a medium-sized bowl combine chicken, crushed pineapple, mayonnaise, almond slivers, salt, and pepper. Stir until the mixture is uniform. Cover and refrigerate for 1 hour before serving.
If you do not want to drain your pineapple you don't need to, but you will need to reduce the amount of mayonnaise by at least a tablespoon.
Store the chicken salad in the refrigerator in a sealed container. It will last for about 2-3 days.
If you are going to freeze the chicken salad, do not mix in the mayo until you are ready to eat.
Chicken salad can be served hot or cold. This recipe is cold but you can use warm chicken for the salad.
You can serve this chicken salad alone, with crackers, on a sandwich, or you could get fancy and stuff it inside of cream puff shells for a party.