Poached chicken in a lettuce salad, with fresh lemon and vegetable oil dressing, ground green peppercorn and salt–how elegant and health-promoting it is. I would have made Chicken Jubilee from Beverly Barbour’s book, “Secret Recipes from Private Clubs,” but I had no tomato. I did, however, use a green pepper from my garden to replace it. This simple chicken salad is a refreshing dish for summer luncheon.
©M-J de Mesterton