Place the chicken breasts and salt in a pan, cover with water and bring to a boil. Reduce heat to a simmer and cook until chicken is tender. Reserve 1/4 cup chicken broth. Cool and cube chicken.
Add the remaining ingredients to the cooked and cooled chicken, except for the sliced almonds. Stir to combine and add additional salt, if desired. Cover and chill in refrigerator 1-2 hours, or until ready to serve.
Before serving, sprinkle with the toasted sliced almonds (see note below for toasting almonds) and serve on croissants or fresh rolls.