Granny's Chicken Salad

12     chicken breasts with skin and bone
 1      can Campbell's chicken broth
 1      teaspoon Lawry's salt
 1      bunch green onions -- chopped
 1      jar 7.5oz dry roasted whole almonds
 1      jar 10oz Kalamata olives -- stoned & chopped
12     ribs celery -- chopped
 3      large Granny Smith apples -- chopped
 2      cups mayonnaise
 1      teaspoon black pepper 

Preheat oven to 350'F.  Place chicken broth in roasting pan and add chicken breasts.  Sprinkle with Lawry's salt and cover with foil.  Bake for 1 1/2 hours.  When cool, separate chicken into bite sized chunks.  In large bowl add prepared chicken, green onions, whole almonds, chopped olives, chopped celery, chopped apples, mayonnaise, and black pepper.  Mix and chill until serving time.  Makes 24 servings. 

~ Submitted by Janetta Williamson