Start by simmering the chicken breasts in salted water for about 20 minutes or until chicken is done. For more flavor, throw in some sliced lemons or white wine in the water.
Meanwhile, mix mayo, sour cream, half-and-half, cumin, celery, and salt & pepper.
Toast almonds in a dry saute pan on the stove just until fragrant, roughly 3-5 minutes and let cool.
Once chicken has cooked, drain and cool slightly. Dice the chicken into small bites and add to mayo mixture. Add almonds. Mix well and refrigerate until needed. Serve atop pretty lettuce and bread on the side.