Chicken Salad with Roasted Bell Peppers and Toasted Almonds

Ingredients

• 4  chicken breasts skinless ( 2 pounds total)
• 4  bay leaves 
• 1 quart chicken stock see 
• 2  garlic cloves finely chopped
• 1 cup almonds unsalted toasted finely chopped
• 0.5 large onion red chopped
• 0.5 cup parsley chopped
• 8 ounce roasted peppers skinless red seeds removed)
• 3 Tbsp sherry vinegar (can sub apple cider vinegar)
• 0.5 cup olive oil extra virgin 
• 6 servings salt and pepper to taste

Equipment

• bowl
• pot

Directions

1. Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer.
2. Add the chicken breasts to the pot. Return the stock to a simmer. Simmer for one minute. Cover the pot. Turn off the heat.
3. Let the chicken steep in the stock for 30 minutes to an hour.
4. Prep other ingredients, toss with oil and vinegar: While the chicken is cooking, chop the other ingredients—garlic, almonds, onion, parsley, roasted red bell peppers—and add to a large bowl.
5. Sprinkle a little salt over the mixture and add the oil and vinegar. Toss to combine.
6. Shred chicken, mix with the rest of the ingredients: 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.
7. When they are cool enough to handle, shred the chicken breasts into bite-sized pieces by hand.
8. Mix the chicken pieces in with the rest of the ingredients and served chilled or at room temperature.