Chicken Salad with Bell Peppers and Almonds

Ingredients

Chicken (breast) 900 g

Bay leaves 4

Chicken broth 1000 ml

Garlic 2 cloves

Almonds 200 g

Red onion 1/2

Parsley 1/2 cup

Red bell pepper 2

Apple cider vinegar 3 tbsp

Olive oil 1/2 cup

Salt

Pepper

Place the bay leaf and pour the chicken broth into a lidded saucepan and bring to a boil. Add the chicken breasts to the pan. Bring to a boil and check for doneness. Cover the pan. Turn off the heat.

While the chicken is cooking, chop the other ingredients (garlic, almonds, onion, parsley, and roasted red pepper) and add to a large bowl. Add salt, oil, and vinegar to the mixture. Stir.

When the chicken breasts are cooked, let them cool. Shred the chicken breasts. Mix the chicken pieces with the remaining ingredients and serve.

Enjoy!