Chicken Salad with Summer Squash and Avocado

• 1 pound boneless, skinless chicken breasts
• 4-5 sprigs Italian parsley, thyme or oregano, tied together
• 1 bay leaf
• 1 whole garlic clove
• 1 tablespoon kosher or sea salt
• 1 teaspoon black peppercorns
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 pound summer squash such as zucchini or crookneck, sliced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon kosher or sea salt, or to taste
• Fresh cracked black pepper
• 1 medium avocado, diced

1. Poach the Chicken Rinse off the chicken breasts.
2. Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns.
3. Bring the water to a boil and add the chicken breasts.
4. Poach the Chicken Return the water to a boil and then lower heat to medium.
5. Simmer for 5 minutes.
6. Remove the pot from the heat, cover with a lid and keep the chicken in the hot water for another 15 to 20 minutes or until cooked through.
7. Poach the Chicken Remove the chicken from the water and slice into large dice.
8. Set aside.
9. Make the Salad Heat a skillet over medium-high heat.
10. Add the oil and then add the garlic.
11. Cook for 1 minute or until softened.
12. Stir in the squash and cook for 2 to 3 minutes or until tender.
13. Stir in the Worcestershire sauce, apple cider vinegar and season with salt and pepper.
14. Make the Salad Toss the chicken in with the squash.
15. Add the avocado and serve warm or at room temperature.

chicken breasts, parsley, bay leaf, garlic, kosher, black peppercorns, extravirgin olive oil, garlic, summer, worcestershire sauce, apple cider vinegar, kosher, black pepper, avocado

Taken from www.foodandwine.com/recipes/chicken-salad-with-summer-squash-and-avocado (may not work)