1. Boil the chicken in a large pot of salted water.
2. Remove scum as it rises. For a really flavorful chicken (and pasta since you’re going to cook the pasta in the broth), add a whole onion, a few cloves of garlic, a bay leaf and some peppercorns. Cover the pot and let the chicken simmer for about 40 minutes.Lift the chicken, transfer to a plate and cool.Strain the broth and reheat. When boiling, add the pasta and cook according to package directions.
3. Drain. That’s tasty pasta, trust me.Debone the chicken, discard the bones (save the skin if you prefer not to include them in the salad) and cut the meat into half-inch cubes.Slice the celery stalks, anywhere from 1/8-inch to 1/4-inch would be good.Toss everything together, except the almonds. If, however, there are members of your family who are allergic to shrimps like I am, I suggest you add the shrimps just before serving and only to the portions of the people who are okay with shrimps.Adjust the seasonings and amount of mayo (and lemon juice, perhaps), as needed. Chill for a couple of hours.To serve, ladle into salad bowls and sprinkle with toasted almond slices.