A cool twist on a simple chicken salad, with poached chicken breasts, roasted red bell peppers, toasted almonds, garlic and parsley.
- 4 skinless chicken breasts (about 2 pounds total)
- 4 bay leaves
- 1 quart chicken stock
- 2 garlic cloves, finely chopped
- 1 cup unsalted, toasted almonds, finely chopped
- 1/2 large red onion, chopped
- 1/2 cup parsley, chopped
- 1 8-ounce jar roasted red peppers (or one or two large red peppers, roasted, blackened skin removed, stems and seeds removed)
- 3 Tbsp sherry vinegar (can sub apple cider vinegar)
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
1 Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer. Add the chicken breasts to the pot. Return the stock to a simmer. Cover the pot. Turn off the heat. Let the chicken steep in the stock for 30 minutes to an hour.
2 While the chicken is cooking, chop the other ingredients—garlic, almonds, onion, parsley, roasted red bell peppers—and add to a large bowl. Sprinkle a little salt over the mixture and add the oil and vinegar. Toss to combine.
3 When the chicken breasts are cooked, remove them from the stock (which you can reuse if you bring it to a boil again) and let them cool. When they are cool enough to handle, shred the chicken breasts into bite-sized pieces by hand. Mix the chicken pieces in with the rest of the ingredients and served chilled or at room temperature.
Yield: Serves 6.