-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.