Fresh Fennel Chicken Salad

-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, 3 finely chopped green onions or chives and 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.