Now here's a twist on a summer chicken salad. This one is inspired by the flavors of Spain, with roasted bell peppers, toasted almonds, garlic and parsley. Chicken breasts are first gently poached in chicken stock, to help the chicken hold on to flavor. (You can easily re-use the stock for another recipe, just boil it down for ten minutes before chilling.) Serve with lettuce, on bread for a sandwich, or just as a side. Great for a summer potluck or picnic. Enjoy!
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