Directions
Step 1
Poach the rooster: In a big pot, place the rooster breasts in a single layer. Add the bay leaves, garlic, oil, salt, and sufficient water to cowl the rooster (about 3 cups). Deliver to a simmer over medium warmth, then cowl the pot and cook dinner till the rooster is simply opaque, about 10 minutes. Flip off the warmth and, with the pot nonetheless coated, enable the rooster to cook dinner over the residual warmth for 20 minutes. Uncover and permit the rooster to chill within the liquid for half-hour.
Step 2
Utilizing tongs, switch the rooster to a plate, discarding the liquid. As soon as the rooster is cool sufficient to deal with, use your arms to shred it into massive items, then put aside.
Step 3
Make the chile French dressing: To a small skillet over low warmth, add the oil and garlic, and cook dinner, swirling continuously, till frivolously golden, 5–8 minutes. Take away from the warmth. Add the Aleppo, sumac, coriander, fennel, salt, black pepper, and cardamom, and swirl the skillet, permitting the spices to bloom within the scorching oil for 30 seconds. Switch to a big bowl and stir within the lemon juice.Â
Step 4
Assemble the salad: To the bowl with the French dressing, add the tomatoes, onion, and shredded rooster, and toss to coat. Add the arugula, cilantro, and parsley, frivolously toss to coat, and serve instantly.
