This cool chicken salad has a rather unique flavor, which comes from the combination of fresh herbs and apples.

2 med. tart apples
3 tsp. lemon juice
2 c. diced chicken
2 c. sliced celery with leaves
1/2 c. pecan halves
2 tsp. minced onion
1 c. mayonnaise
Pepper to taste
1 tsp. salt
1 tsp. curry powder (more if you wish)
Lettuce leaves for a bed
4 hard-boiled eggs, peeled and sliced

Peel and core, then dice the apple, placing them in cold water to which 1 teaspoon lemon juice has been added. Combine the chicken with the celery and pecans (saving a few for garnish). Add the drained apples and onion. Mix the mayonnaise, pepper and salt, remaining 2 teaspoons lemon juice and curry powder. Pour over the salad and toss lightly but thoroughly. Taste for seasoning. Pack in plastic container and chill. Take the eggs whole and quarter them for garnish when ready to serve. Present the salad at your picnic site on a bed of lettuce garnish with the slices egg and pecans.

TO COOK CHICKEN:

Yields: 1 cup.

1 whole chicken breast
1/4 wedge fresh lemon
Salt and pepper to taste
1 tbsp. butter
1 tbsp. dry white wine
1/4 c. water

Rub the chicken breast with lemon, salt and pepper. Melt the butter in the wine and water in a small heavy saucepan with a tight lid. Bring this to a boil. Turn down the heat and put the chicken breast in skin side up. Cover and barely simmer until just tender, about 15 minutes. Cool in the cooking liquid. When cool remove skin and bones. Serves 8-10.