The following recipe is served at the Millcroft Inn in Alton, Ontario -  about an hour and a half away from where the town of Avonlea was built, in Uxbridge.

Warm Chicken Salad with Rosemary Dressing

Celery Onion Marinade

2 tablespoons julienne-cut celery root
¼ red onion, finely sliced
3 tablespoons olive oil
Salt and pepper to taste
Juice of ½ lemon

In a mixing bowl, combine the celery root and onion; toss with the olive oil, lemon juice, salt, and pepper.  Marinate for at least 10 minutes, or cover and refrigerate until needed.
Note: This marinade can be prepared several days in advance and kept, covered, in the refrigerator.

Chicken Salad

1 whole chicken breast, halved, boned, and skinned
Salt, pepper, and paprika to taste
1 teaspoon olive oil
1 tablespoon butter
Leaves from ½ head Boston lettuce

Season the chicken breasts with salt, pepper, and paprika.  In a sauté pan or skillet, heat the butter and olive oil over medium-low heat and slowly sauté the chicken breasts until medium rare, about 3 minutes on each side.  Remove the breasts from the pan and keep them warm until serving.  Set the pan with its juices aside.

Serving.  Divide the Boston lettuce leaves between 2 salad plates and top with the celery and onion marinade.  Cut the chicken breasts into long strips and arrange over the lettuce.  Drizzle with rosemary dressing and serve immediately.

Rosemary Dressing

½ teaspoon chopped shallots
Leaves from 2 rosemary sprigs, chopped
3 tablespoons Vegetable Broth
3 tablespoons olive oil
2 tablespoons sherry vinegar
Salt and pepper to taste

In the pan containing the juices from the chicken, add the shallots and rosemary and cook over high heat for 30 seconds.  Deglaze the pan with the vegetable broth and continue cooking to reduce the sauce to one third its original volume.  Remove the pan from the heat and let cool to room temperature.  Whisk in the vinegar, then the olive oil.  Season with salt and pepper.

Source: Dinner For Two