-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 1 fennel bulb.

-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 the following:

A squeeze of lemon juice

1/2 tsp of dried dill

1 finely chopped green onion or some chives

-Add sea salt and freshly ground pepper to taste.

-Serve on a bed of torn lettuce with a sprinkle of Balsamic vinegar and a slice of lemon.