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I enjoyed this main-course salad at the Robert Mondavi Winery in Napa Valley. Sitting outside overlooking the vines and mountains and enjoying the beautiful weather, I thought about how this salad represents the best of California’s fresh, lively flavors.

In a deep medium skillet or a large saucepan, bring stock to a simmer. If you're using only water, add 1/2 teaspoon salt. Add chicken breasts and simmer for 10 to 12 minutes, or until just opaque throughout.

Let chicken cool in liquid, then drain. Remove and discard skin. Shred chicken by tearing into long, thin pieces (or slice with a knife). Place in a large bowl and set aside.

In a medium skillet of boiling water, cook asparagus pieces for 3 to 4 minutes or until tender but slightly resistant when pierced with a fork. Drain and cool under running water. Add to bowl with chicken.

Add olives, tomatoes, capers, chopped chervil, and pepper to bowl with chicken and toss to combine.

To make the dressing, combine shallot, thyme, parsley, and lemon juice in a small bowl. Slowly add oil in a steady stream, whisking until incorporated and emulsified. Add salt and pepper and taste for seasoning.

When ready to serve, add just enough dressing to chicken salad to moisten. Stir gently to combine, being sure not to break up capers. Taste for seasoning.

On a serving platter, make a bed of butter lettuce. Arrange chicken salad on top. Garnish with chervil sprigs and serve. Pass remaining dressing at the table.

Wine pairing (Wine Recommendations by Anthony Dias Blue): An oak-aged Sauvignon Blanc (such as Mondavias Fuma Blance) or a crisp, medium-weight Chardonnay is a perfect foil for this lively salad.