Chicken salad with toasted almonds

Yum

Ingredients:
Serves-3
2 no's.                 -      skinless chicken breasts
2 no's.                 -      bay leaves
2 cup                   -     chicken stock
1 no.                   -      garlic cloves, finely chopped
1/2 cup               -      unsalted, toasted almonds, finely chopped
1 no.                   -      small red onion, finely chopped
1/3 cup               -      parsley, finely chopped
1 small                -      roasted red peppers, chopped(refer note)
1 &1/2 Tbsp.      -       cider vinegar 
1/3 cup               -       extra virgin olive oil
Salt and pepper to taste


Method:

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. Simmer for 5 mins with the lid on.
2. Turn off the heat and set the pot aside for 30 minutes to an hour.
3. Meanwhile add the chopped ingredients(garlic, onion, peppers, almonds, parsley) to a large bowl.Sprinkle a little salt over the mixture and add the olive oil and vinegar. Toss to combine.
4. When the chicken breasts are cooked, remove them from the stock and let it cool. When cool, shred the chicken breasts into small pieces by hand. Mix the chicken pieces in with the rest of the ingredients and serve.

Note:
* I roasted the peppers on stove top. For that hold the pepper with along tongs over flame.
* Turn the pepper frequently until the skin has turned completely black and starts to blister from the flame. Place the blackened pepper into an airtight bowl or zip bag and let it rest for 10 to 15 minutes.Remove from bowl/bag and remove the skin, cut, core and seed the pepper and chop.