CHICKEN SALAD WITH CURRANTS, FENNEL AND WALNUTS (for four)

For the poaching liquid:

2 carrots, chopped

2 celery stalks, chopped

1 cup loosely packed parsley

2 bay leaves

5 cups water

salt to taste

For the salad:

5 tablespoons dried currants

2 fennel bulbs, sliced thin

2 whole boned, skinless chicken breasts

1 cup walnuts, toasted and chopped

For the dressing:

2 tablespoons fresh lemon juice

6 tablespoons extra-virgin olive oil

salt to taste

pinch white pepper

For the garnish:

lettuce leaves

minced fennel tops

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1. Combine the poaching liquid ingredients and bring to a boil. Simmer 30 minutes, partly covered.

2. Soak the currants in lukewarm water for 30 minutes. Drain.

3. Put sliced fennel in a 4-cup glass measure with a tablespoon of water, cover tightly with plastic wrap, and microwave at 100% for 1 minute.

4. Mix dressing ingredients and beat until emulsified. Add half of the dressing to the fennel and let it marinate while you poach the chicken.

5. Add the chicken breasts to the carrot mixture and let it poach until just firm and cooked through (12 to 15 minutes). Drain, cool and cut into strips.  Toss with the remaining dressing.

6. Combine fennel, chicken, drained currants and walnuts and mix thoroughly. Serve on lettuce garnished with minced fennel tops.