Wash the lettuce and dry thoroughly. Spread the bread with the butter and place the lettuce on top.
Skin the chicken breast, slice thinly and arrange in layers on the lettuce.
Drain the peach half, cut into equal slices, and place in a fan-shape on the chicken.
Spoon the mayonnaise into a piping bag fitted with a star-shaped nozzle and pipe two swirls onto the peaches.
Sprinkle with chopped parsley.
When ripe peaches are in season, use one of these in preference to a canned one. Scald the fresh peach by placing it in an ovenproof bowl and pouring on boiling water. Leave for a few seconds, then take out the peach and remove the skin. Cut the peach in half, remove the stone and slice one half as above.