3 chicken breasts, with skin and bones
1 medium onion, quartered
2 medium carrots, quartered
2 medium celery ribs, quartered
2 cloves garlic, peeled
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon celery seed
4 to 6 whole black peppercorns
2 to 3 sprigs fresh flat-leaf parsley

Place all ingredients in a saucepan and add cold water to cover. Bring to a simmer over high heat. Do not boil. Reduce heat and allow to simmer until chicken is just cooked, about 30 minutes. When chicken is cool to the touch, remove from broth, pull meat from the skin and bones, and cut into cubes. Keep chicken refrigerated until ready to use.

Salad Dressing

1 cup mayonnaise
1/2 cup heavy cream
1 tablespoon lemon juice
1 cup celery, finely chopped
2 tablespoons flat-leaf parsley, minced
2 1/2 cups cooked chicken breast (recipe above)
1 cup red or white grapes, halved
1/2 cup slivered almonds, toasted
lettuce leaves, for presentation

Mix first 5 ingredients together and then incorporate chicken. Just before serving, fold in grapes and almonds. Place on lettuce leaves. Serves 6.