1.Bring the water and stock to the 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, preheat grill. Brush both sides of bread slices with oil, toast under grill until browned lightly both sides.
3.Whisk mayonnaise, cream and juice in small bowl.
4.Place chicken in large bowl with celery, onion, pickle and herbs, toss gently to combine.
5.Place lettuce leaves on serving platter, top with salad and bread, drizzle with mayonnaise mixture.