Chicken Salad on Toasted French Bread

This is a twist on your ordinary chicken salad. Parboil half a skinless chicken breast till just cooked through. (You may parboil with slivers of scallion, carrots, celery and thyme sprig for added flavor, but plain water is fine.) Cool and cut into 3/4 inch chunks. Heat 1 tablespoon olive oil over medium heat. Brown a fourth of a cup of whole almonds with skin on, careful not to burn the nuts, take out and set aside. Sauté 1 Tb. chopped yellow onion, 2 Tb. (I like celery and you may not) chunky celery, until just cooked but still crispy. Add chicken and cook over high heat quickly until tinged with gold. Throw in raisins (golden raisins would be prettier), almonds and season with salt and pepper. Cool, mix in mayonnaise and sour cream to taste. Mound on toasted French bread sliced open but still attached and serve immediately with rice dolmades, grape tomatoes and a sprig of Italian parsley from the garden for a lunch or light supper treat!