Instructions
Step 1
Poach the chicken: In a large pot, place the chicken breasts in a single layer. Add the bay leaves, garlic, oil, salt, and enough water to cover the chicken (about 3 cups). Bring to a simmer over medium heat, then cover the pot and cook until the chicken is just opaque, about 10 minutes. Turn off the heat and, with the pot still covered, allow the chicken to cook over the residual heat for 20 minutes. Uncover and allow the chicken to cool in the liquid for 30 minutes.
Step 2
Using tongs, transfer the chicken to a plate, discarding the liquid. Once the chicken is cool enough to handle, use your hands to shred it into large pieces, then set aside.
Step 3
Make the chile vinaigrette: To a small skillet over low heat, add the oil and garlic, and cook, swirling frequently, until lightly golden, 5–8 minutes. Remove from the heat. Add the Aleppo, sumac, coriander, fennel, salt, black pepper, and cardamom, and swirl the skillet, allowing the spices to bloom in the hot oil for 30 seconds. Transfer to a large bowl and stir in the lemon juice.
Step 4
Assemble the salad: To the bowl with the vinaigrette, add the tomatoes, onion, and shredded chicken, and toss to coat. Add the arugula, cilantro, and parsley, lightly toss to coat, and serve immediately.