Raisin Walnut Chicken Salad
1 carrot, chopped
1 celery stalk, chopped
½ cup loosely packed parsley
1 bay leaf
2 cups water
salt
1 large whole chicken breast-- approx. 8-10 ounces
3 T. raisins
¼ cup grapes (optional)
1 large inner celery stalk, cut into very fine julienne strips
1 T. fresh lemon juice
3 T. extra virgin olive oil
1 small lettuce, divided
12 walnuts, chopped
Sprigs of parsley
Pepper, according to taste

Combine top six items in saucepan. Bring to boil and simmer for about 30 minutes. Add chicken breast, poach until cooked. Cut breast into julienne strips. Soak raisins in warm water for 30 min.; drain. Mix celery strips, chicken, grapes, and drained raisins.

Whisk lemon juice, oil and a pinch of salt. Use lettuce as bowl and place chicken salad into each leaf. Drizzle with dressing. Adorn with walnuts and parsley and serve. (Serves 6)