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1
In a large heavy pot, bring the water to a boil.
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2
Peel, trim, and quarter the onion.
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3
Peel, trim, and smash the garlic.
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4
Add the onion, garlic, bay leaves, parsley, and salt to the boiling water and boil for about 10 minutes.
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5
Carefully slide the chicken breasts into the pot and return the water to a boil.
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6
Reduce the heat to low, cover, and poach the chicken for about 15 minutes.
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7
Turn off the heat, remove the cover, and let the chicken cool in the liquid.
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8
When cool enough to handle, remove the chicken from the broth, skin and bone it, and shred into bite-sized pieces.
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9
Put in a large bowl.
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10
(Be sure to strain and reserve the broth for making soups or sauces.)
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11
Make the dressing: Peel, trim, and chop the garlic as fine as possible.
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12
Rinse the basil leaves, pat them dry, and chop very fine.
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13
In a bowl, combine the garlic and basil with the remaining dressing ingredients.
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14
If you would like a smoother sauce, blend all the ingredients in a blender or food processor until saucelike.
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15
Spoon the dressing over the chicken, toss well to combine, and transfer to a serving platter.
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16
Serve within 1 hour of finishing.
