Use a large casserole for poaching the chicken in the broth until cooked
through, 15 to 20 minutes. (It is easiest to do this in two batches).
Remove and let cool. Cut the breasts in half and trim them. Cut into
one-inch cubes. Remove the core and top from the fennel bulbs. Slice
thinly. Combine the chicken, fennel, dill, pecans, raisins and mayonnaise
in a very large bowl. Season with salt and pepper.
Posted to EAT-L Digest 31 Aug 96
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Sat, 31 Aug 1996 09:49:06 -0800
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