CHICKEN SALAD WITH WALNUTS

1 carrot chopped
1 green celery stalk, chopped
1/4 cup chopped parsley (loosely packed) - optional
1 bay leaf
2 1/2 cups water
Salt
1 whole chicken breast, about 8 oz.
2 Tblsp. raisins (substitute with whatever you wish or omit)
1 inner white celery stalk, cut into fine julienne strips
1 Tblsp. fresh lemon juice
3 Tblsp. extra virgin olive oil
1 small lettuce, divided into leaves
8- 10 walnuts (or pecans)

Combine the carrot, green celery, parsley, bay leaf and water in a saucepan. Add salt to taste. Bring to a boil and simmer, partially covered for about 20-30 minutes.

Add the chicken breast and poach just until it is firm and cooked through. Drain all and cool. Then, skin and cut breast into julienne strips.

Soak raisins in lukewarm water for 30 minutes and drain. Mix celery strips, chicken and drained raisins.

Whisk the lemon juice, oil and a pinch of slat. Arrange the lettuce in 6 small bowls or on a serving plate. Spoon the chicken salad into each lettuce leaf. Drizzle with the oil and lemon dressing. Decorate with the nuts and parsley.

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