Bloomin' Chicken Salad a la Potpourri

Instructions

1. 1

   Put the chicken, onion, parsley stems, celery tops, and peppercorns into a saucepan with a quart of water. Bring to a simmer and cook, covered, for 45 minutes.

2. 2

   Remove the chicken. Debone it and put the bones into the saucepan. Return to a low boil, this time uncovered.

3. 3

   Chop the chicken into one-inch dice and refrigerate.

4. 4

   Toast the almonds in a pan in a toasted oven or a broiler at 400 degrees. When you see the first sign of browning, remove the almonds from the heat and set aside to cool.

5. 5

   Make the poppyseed dressing by combining all the ingredients in a bowl and whisking or blending in a food processor or blender.

6. 6

   In a bowl, blend the mayonnaise with the chicken base, or with 3 Tbs. of the chicken stock (if still hot, whisk in a little at a time). Add the chopped chicken meat and the sliced celery. Toss until well coated. Refrigerate.

7. 7

   Tear the leaves of lettuce into large pieces. Toss with the poppyseed dressing (use your judgment as to the amount) and divide into serving plates. Top with the chicken-celery mixture, then with the fruits, then with the almonds. Serve immediately.