Simmering the chicken in cooking wine adds lots of flavor to this refreshing main dish salad.
Place cooking wine and chicken in large saucepan. Add enough water to cover. Bring to a boil; reduce heat. Simmer 10 minutes or until chicken is tender and no longer pink.
Let chicken cool in liquid 45 minutes. Drain; cut chicken into bite-sized pieces.
In large bowl, combine chicken, pea pods, celery, onions, mayonnaise, lemon peel and pepper; mix well. Cover; refrigerate 1 to 2 hours to blend flavors.
Just before serving, stir in almonds. To serve, spoon chicken salad onto lettuce-lined plates.
Per Serving: 480 calories; protein 26.4g; carbohydrates 11g; fat 34.6g; cholesterol 67.4mg; sodium 419.4mg.