Yield: Serves 2
Total time: 40 minutes
– 2 skinless chicken breasts
– 2 bay leaves
– 450 ml chicken stock
– 1 garlic clove, finely chopped
– 120ml unsalted toasted almonds, finely chopped
– 1/4 red onion, chopped (I used a regular onion which I microwaved to make it milder)
– 60ml chopped parsley (I omitted this)
– 1 large red pepper, roasted until blackened, skin/stem/seeds removed (I used 2 yellow peppers. Firstly because I like roasted peppers, secondly because yellow peppers were 1/2 the price of red peppers. Colored peppers are insanely expensive in Japan!)
– 1 1/2 tablespoon apple cider vinegar
– 60ml extra virgin olive oil (next time I make this, I would reduce the olive oil and increase the apple cider vinegar)
– salt and pepper
1. Put the bay leaves and chicken stock in a pot and bring to a simmer. Add the chicken breasts to the pot. Cover the pot. Turn off the heat. Let the chicken steep in the stock for 30 minutes. (Basically the point is to poach the chicken breasts. I wanted to completely skip this step – so I wrapped my chicken breasts in plastic wrap and nuked them, taking care to ensure that they were evenly cooked through.
2. Add the chopped garlic, almonds, onion, parsley, and roasted pepper to a large bowl. Sprinkle salt over the mixture, add the oil and vinegar, and toss to combine.
3. Shred the cooked chicken into bite size pieces. Mix the chicken with the rest of the ingredients and serve.
This was delicious both chilled and at room temperature. It was simple to make, and I loved the taste. I will definitely make this again!