1.Bring the water and stock to a boil in large frying pan, poach chicken, covered, about 10 minutes or until cooked through. Cool chicken in liquid 10 minutes, slice thinly. Discard liquid.
2.Meanwhile, brush both sides of bread slices with oil, toast under preheated grill until browned lightly both sides.
3.Whisk mayonnaise, cream and juice in small bowl. Combine chicken with celery, onion, pickle and herbs in large bowl, toss gently to combine. Place lettuce leaves on serving platter, top with salad and bread, drizzle with mayonnaise mixture.
We used whole-egg mayonnaise in this recipe. Cooling chicken in liquid prevents the chicken from drying out.Note