2 chicken breasts
Butter
1 c. chicken stock
1/4 lb. bacon
1/2 c. mayonnaise
1 tbsp. white horseradish
1/2 tbsp. capers
Lemon juice
6 water chestnuts
Fresh ground pepper

Saute 2 chicken breasts in butter until golden but not cooked through. Add 1 cup chicken stock to the skillet and poach, covered, for not more than 20 minutes. Remove breasts, cool, skin and cut into chunks rather than dice.

While the chicken is cooling, fry 1/4 pound bacon until crisp. Drain on a paper towel and set aside. Next, thin 1/2 cup mayonnaise with at least 1 tablespoon white horseradish along with a little of the juice, 1/2 tablespoon capers chopped with a little of their juice and a quick squirt of lemon juice. If it still seems a bit thick, thin with 1 tablespoon or so of chicken cooking liquid.

Now toss the cooled chicken with the mayonnaise. (Don't have to use all of the latter.) Six or so water chestnuts halved and freshly ground pepper. Arrange on lettuce and crumble in bacon.