Pour about 8 1/2 cups water (2 liters) into a saucepan, add 2 crushed garlic cloves and 3 or 4 basil leaves. Bring to a boil.

When the water boils, add the chicken breast. Cover, turn off the heat, and let it poach for 10 to 15 minutes, depending on thickness.

Drain the chicken, slice it, and arrange on plates with the Little Gem lettuce, cherry tomatoes, and corn.

Make a vinaigrette with olive oil, balsamic glaze, salt, and pepper, and dress the salad.

Place the chicken slices on top, add mayonnaise or aioli and a little basil, and serve with multigrain crackers for a complete meal.