Ingredients (Serves 6):
- 4 skinless chicken breasts (about 2 pounds total)
- 4 bay leaves
- 1 Litre chicken stock
- 2 garlic cloves, finely chopped
- 1 cup unsalted, toasted almonds, finely chopped
- ½ large red onion, chopped
- ½ cup parsley, chopped
- One or two large red peppers, roasted, blackened skin removed, stems and seeds removed
- 3 Tbsp sherry vinegar (can substitute with apple cider vinegar)
- ½ cup extra virgin olive oil
- Salt and pepper to taste
Method:
- 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.
- 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.
- 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.