-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.

-Finely dice 1 stalk of celery. 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, 2 TBS of chopped fresh dill and salt and freshly ground pepper to taste.

-Serve on a bed of butterhead lettuce.

-Top with a sprinkle of Balsamic vinegar and some chopped dill.

-Serve with a slice of lemon.