Chicken is best served chilled/refrigerated, and on Challah bread.
Boil chicken in pot of water. Then add peppercorns, bay leaves, cloves, and lemon. Boil for another 7-10 minutes. Remove chicken from water, shred, and combine in a bowl with the remanning ingredients. Refrigerate. Butter slices of bread, cook on skillet until browned. Add cooled chicken, greens, carrots, and almonds. Enjoy!