Chicken and Almond Salad with Lemon Mayonnaise

FOR SALAD: Preheat oven to 300 degrees. Place chicken breast in a single layer in a baking dish. Sprinkle with salt and pepper. Add water, place in oven and bake for 30 minutes, until breasts are cooked through. Remove from water and cut into strips. Combine chicken and salad greens in a large bowl.

FOR LEMON MAYONNAISE: Place eggs, lemon juice and mustard in bowl of food processor and process for 1 minute. Combine oils. With motor running, add oils in a slow, steady stream and process until thoroughly combined. Stir in lemon zest.

Toss mayonnaise with greens and chicken and sprinkle with almonds and lemon zest.