Chicken Salad with Roasted Bell Peppers in Avocado Cups

·        4 skinless chicken breasts (about 2 pounds total)

·        4 bay leaves

·        1 quart organic low sodium chicken broth or vegetable broth (or half of each, which I did here)

·        2 garlic cloves, finely chopped

·        1/2 cup unsalted, roasted almonds, finely chopped

·        1/2 large red onion, diced

·        1/2 a bunch asparagus, roasted and diced into small pieces**

·        1/4 cup fresh basil, chopped

·        1/4 cup fresh parsley chopped

·        2 roasted bell peppers (red or yellow peppers), skin removed and diced (recipe below)*

·        salt and pepper to taste

avocados

Mustard Herb Dressing:

·        1/3 cup fresh parsley, tightly packed

·        1/3 cup fresh basil, tightly packed

·        2 tablespoons apple cider vinegar

·        1 tablespoon gluten-free Dijon mustard

·        1 teaspoon minced garlic

·        1/4 teaspoon sea salt

·        1/4 cup extra-virgin olive oil

·        fresh ground pepper to taste

For Chicken Salad:

1.      Put the bay leaves and the chicken broth in a large pot with a lid and bring stock to a simmer.  Add the chicken breasts to the pot.  Return the broth to a simmer.  Cover the pot.  Turn off the heat.  Let the chicken steep in the stock for 30 minutes to an hour.

2.      While the chicken is cooking, chop the other ingredients – garlic, almonds, onion, asparagus, basil, parsley, roasted bell peppers – and add to a large bowl.  Sprinkle with a little salt and pepper.

3.      When the chicken breasts are cooked, remove them from the broth and let them cool.  When they are cool enough to handle, shred the chicken breasts into bite-size pieces by hand.  Mix the chicken pieces in with the rest of the ingredients.

To Make Dressing:

1.      In the bowl of a food processor combine parsley, basil, apple cider vinegar, mustard, garlic, and salt.  While food processor is running slowly add olive oil in a small drizzle.  You may have to stop the food processor to scrape the sides.  You want the mixture to come to a liquid consistency.  Add fresh ground pepper to taste.

2.      Add dressing to chicken salad and toss to combine.

3.      Serve chilled or at room temperature.  Or inside a halved avocado.  Take an avocado, remove pit, and place chicken salad in the inside. 

Makes about 6 to 8 servings of salad