Ingredients:
4 chicken breasts (without skin)
4 cups chicken stock
4 bay leaves
1 cup toasted almonds (unsalted)
2 garlic cloves
½ red onion chopped
Fresh parsley
2 roasted red bell peppers
3 tablespoons red wine vinegar
½ cup olive oil
Instructions
In a large saucepan pour the chicken stock and add the bay leaves.
Bring to a simmer and add the chicken breasts. Cover and cook for about 40 minutes.
Chop the toasted almonds, parsley, garlic, onion, roasted bell peppersand add to a large bowl. Sprinkle with salt and pepper to taste and add the red wine vinegar and the olive oil. Toss to combine.
After the chicken breasts are cooked let them cool a little bit. Then shred the chicken breasts to bite size pieces. Place in the bowl and mix with the other ingredients.
Place in the fridge for about 20 minutes and serve.
