Chicken Salad with Fennel and Butterhead Lettuce
-Poach 2 large boneless organic chicken breasts by placing in boiling water to cover by 1 inch.
-Reduce heat and simmer gently for 18 minutes.
-Turn off heat and let sit for 30 minutes in the poaching liquid.
-Drain, cool completely and then dice the chicken into cubes and put it in a mixing bowl.
-Chop up 2 small fennel bulbs. Steam for 5 minutes until just tender. Add to the bowl.
-Chop up 1 dill pickle or add a TBS of rinsed capers and a few TBS of good mayonnaise.
-Add a squeeze of lemon juice, 1 TBS of chopped fresh dill and/or some chopped chives.
-Add sea salt and freshly ground pepper to taste.
-Serve on a bed of torn butter head lettuce with a sprinkle of Balsamic vinegar and a slice of lemon.