Chicken Salad with Roasted Bell Peppers and Toasted Almonds

Name: Chicken Salad with Roasted Bell Peppers and Toasted Almonds
Ingredients: 4 skinless chicken breasts (about 2 pounds total); 4 bay leaves; 1 quart chicken stock; 2 cloves garlic , finely chopped; 1 cup unsalted, toasted almonds , finely chopped; 1/2 large red onion , chopped; 1/2 cup parsley , chopped; 1 (8-ounce) jar roasted red peppers (or 1 or 2 large red peppers, roasted, blackened skin removed, stems and seeds removed); 3 tablespoons sherry vinegar (can sub apple cider vinegar); 1/2 cup extra virgin olive oil; Salt and pepper , to taste