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1
Combine the water, the quartered onion and the whole crushed garlic cloves in a 2-quart saucepan, and bring to a simmer over medium heat.
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2
Add the chicken breasts, and bring back to a simmer.
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3
Skim off any foam that rises, and then add the dried herbs.
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4
Cover partially, reduce the heat to low and simmer 15 to 20 minutes, until the chicken is cooked through.
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5
(Cut one in half; the meat should not be pink.)
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6
Add salt to taste.
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7
Allow the chicken to cool in the broth if there is time.
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8
Remove the chicken from the broth when cool enough to handle.
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9
Remove from the bone and shred, pulling strips of chicken off the top of the breast.
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10
Pull with the grain, and the meat comes apart naturally.
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11
You should have about 4 cups of shredded chicken.
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12
Strain the chicken broth, and refrigerate overnight.
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13
The next morning, skim off and discard the fat, and freeze the broth in smaller containers.
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14
Mix together the ingredients for the dressing.
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15
Place the shredded chicken in a large bowl and season to taste with salt and pepper.
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16
Toss with the diced radishes, cilantro, chipotles and all but 2 tablespoons of the dressing.
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17
Toss the romaine lettuce with the remaining dressing, and arrange on a platter.
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18
Top with the salad.
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19
Garnish the top of the salad with the sliced radishes and the sliced avocado, and serve.
