1 head iceberg lettuce
1 c. chicken stock
3/4 c. dry white wine
2 tbsp. fresh lemon juice
1/4 tsp. curry powder
1/4 tsp. rosemary
1 bay leaf
1 whole chicken breast, split
2 tsp. corn oil
Salt to taste
Freshly ground black pepper to taste
1 c. seedless green grapes
2 tbsp. feta or Monterey Jack cheese

1. Core, rinse and drain lettuce thoroughly; chill in disposable plastic bag (or plastic crisper).

2. Bring chicken stock, wine, lemon, curry powder, rosemary and bay leaf to a boil.

3. Add chicken breasts; cover and simmer 15 to 20 minutes until chicken is tender.

4. Cool in broth.

5. Remove skin, cut into large chunks.

6. Tear lettuce into bite size pieces; toss with 2 or 3 tablespoons chicken broth, corn oil, salt, pepper and grapes.

7. Top with crumbled or cubed cheese.

8. Heat remaining broth to sip with salad. Serves 2.

NOTE: Della likes to toss a salad in a glass or wooden salad bowl! Her favorite salad bowl is a large, 12 year old wooden bowl bought in New York. To prepare the bowl for salad-making, she suggests, " Let bowl soak in oil - any kind will do - for three days. Pour off the oil, wipe dry with paper toweling. After using, it can be cleaned simply by wiping dry with paper toweling. It should be rinsed with water only, never soap. Dry thoroughly before putting away." Della learned her "soak-in-oil" trick from her late mother.