Chicken salad with almonds and sweet peppers

900 g chicken breast fillets

200 g almonds

1 l chicken broth

4 bay leaves

2 sweet red pepper

2 cloves garlic

1/2 head red onion

1/2 cup chopped parsley

1/2 cup olive oil

3 tablespoons apple cider vinegar

pepper, salt

Garlic cleaned, cut into small pieces, finely chopped almonds and fry the onion chopped, sweet pepper cut and fry.

With breast lift the skin, pour the broth into the pan and add the bay leaf, bring to a boil, put the breasts, again bring to a boil, boil until cooked, remove from the heat.

Fold almonds, onions, garlic, parsley and pepper in a salad bowl, add the oil, vinegar, salt the and mix.

Cool breast, chopped, add to the salad.

Stir chicken salad with almonds and sweet pepper and serve for lunch or dinner.