Name: Chicken Salad with Roasted Bell Peppers and Toasted Almonds
Yield: 6
Ingredients: 4 skinless chicken breasts (about 2 pounds total) -; 4 bay leaves -; 1 quart chicken stock -; 2 cloves garlic, 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 tablespoons sherry vinegar (can sub apple cider vinegar) -; 1/2 cup extra virgin olive oil -; Salt and pepper to taste -

Ingredients for - Chicken Salad with Roasted Bell Peppers and Toasted Almonds

1. 4 skinless chicken breasts (about 2 pounds total)

2. 4 bay leaves

3. 1 quart chicken stock

4. 2 cloves garlic, finely chopped

5. 1 cup unsalted, toasted almonds, finely chopped

6. 1/2 large red onion, chopped

7. 1/2 cup parsley, chopped

8. 1 8-ounce jar roasted red peppers (or one or two large red peppers, roasted, blackened skin removed, stems and seeds removed)

9. 3 tablespoons sherry vinegar (can sub apple cider vinegar)

10. 1/2 cup extra virgin olive oil

11. Salt and pepper to taste

How to cook deliciously - Chicken Salad with Roasted Bell Peppers and Toasted Almonds

1 . Stage

Simmer chicken breasts in stock: 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. Simmer for one minute. Cover the pot. Turn off the heat. Let the chicken steep in the stock for 30 minutes to an hour.

2 . Stage

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. Sprinkle a little salt over the mixture and add the oil and vinegar. Toss to combine.

3 . Stage

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. 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.